Name: Savory Rolled Rib Roast
Cook time: 30 min
Total time: 30 min
Ingredients: 3 cloves Garlic, Crushed - 3 cloves; 2 tsp Salt - 10 ml; 1 tsp Pepper - 5 ml; 1/2 tsp Dried leaf marjoram - 2 ml; 1/4 cup Flour - 60 ml; 5 to 6 lb Rolled rib roast of beef - 2.2 to 2.6 kg; 2 onions, Chopped -2; 6 slices Bacon - 6 slices; 1 cup Dry red table wine or consommé - 250 ml; 6 medium potatoes, Peeled and halved - 6 medium; 3 Tomatoes, Coarsely chopped - 3; 1/4 cup chopped parsley - 60 ml; Salt and pepper

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Experience a delightful culinary journey with our Savory Rolled Rib Roast. This exquisite recipe features succulent meat seasoned with garlic, salt, pepper, marjoram, and flour. The roast is carefully cooked in the oven, surrounded by aromatic onions, bacon, and a flavorful liquid like wine or consommé. Enhance the symphony of flavors by adding tender potatoes, juicy tomatoes, and fresh parsley to the roasting pan. The tantalizing aromas fill your kitchen as the roast cooks to perfection, revealing a beautifully browned exterior and tender, juicy meat. Transform the drippings into a velvety gravy using flour and water, creating a perfect accompaniment for the roast and potatoes. Each bite is a harmonious blend of flavors, showcasing the art of cooking. Prepare your ingredients, preheat the oven, and embark on a culinary experience that will amaze your guests. Get ready to savor the essence of our Savory Rolled Rib Roast recipe.

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Savory Rolled Rib Roast

This recipe involves seasoning a meat roast with garlic, salt, pepper, marjoram, and flour, then roasting it in the oven with onions, bacon, and a liquid such as wine or consommé. Potatoes, tomatoes, and parsley can be added to the roasting pan about an hour before the roast is done. The resulting drippings are strained and used to make a gravy, which is thickened with a flour and water mixture and served with the roast and potatoes.

Servings

Cook Time 30 mins

Total Time 30 mins

Equipment

Oven
roasting pan
small bowl
meat thermometer
strainer

Ingredients

3 cloves Garlic, Crushed - 3 cloves
2 tsp Salt - 10 ml
1 tsp Pepper - 5 ml
1/2 tsp Dried leaf marjoram - 2 ml
1/4 cup Flour - 60 ml
5 to 6 lb Rolled rib roast of beef - 2.2 to 2.6 kg
2 onions, Chopped -2
6 slices Bacon - 6 slices
1 cup Dry red table wine or consommé - 250 ml
6 medium potatoes, Peeled and halved - 6 medium
3 Tomatoes, Coarsely chopped - 3
1/4 cup chopped parsley - 60 ml
Salt and pepper

Notes

Preheat your oven to 500°F (260°C) and prepare a roasting pan. In a small bowl, combine minced garlic, 2 teaspoons (10 ml) of salt, 1 teaspoon (5 ml) of pepper, marjoram, and flour. Rub this mixture all over the meat. Place the roast in the prepared roasting pan and put it in the hot oven. Lower the oven temperature to 325°F (160°C) and cook until the roast is browned on all sides.

Remove the roast from the oven and sprinkle chopped onions over it. Place strips of bacon over the onions and pour wine or consommé over everything. Return the roast to the oven and cook for 25 to 30 minutes per pound for medium-rare doneness. To be certain, use a meat thermometer: 140°F (60°C) for rare, 160°F (70°C) for medium, and 176°F (76°C) for well-done. Baste the roast frequently while it cooks.

About an hour before the roast is done, add potatoes, tomatoes, and parsley to the roasting pan. Season the vegetables with salt and pepper. When the meat and potatoes are cooked, transfer them to a hot platter.

Strain the drippings left in the pan, pressing as much tomato pulp as possible through the strainer. Return the pan to the stovetop and heat, scraping up any browned bits from the bottom of the pan. Add wine or boiling water to the pan to make about 3 cups (750 ml) of liquid. Thicken the gravy by stirring in a little flour and water mixture. Taste and season as needed. Serve the gravy with the roast and potatoes.

Calories: 240kcal

Course: Main Dish

Cuisine: French

Keyword: RIB Roast

Nutrition