Rib Roast with Barnaise Sauce - ★Cooking Recipes★

Try this thick rib roast with a buttery Bearnaise saue by Ricardo Larrivee.Ease of preparation: easyPreparation time: 30 minutesCooking time: 1 1/2 hoursStanding time: 15 minutes
Directions for: Rib Roast with Barnaise Sauce

Ingredients

Rib Roast

4 lb(s) (2.2 kg) rib roast, deboned and tied to the bone

1 Tbsp (15 ml) wholegrain mustard

1 Tbsp (15 ml) Dijon mustard

1 Tbsp (15 ml) melted butter

2 tsp (10 ml) brown sugar

1 Tbsp (15 ml) olive oil

3 The white of 3 leeks, cut in 4 inch (10 cm) chunks

3 onions, cut in 1/4 inch (1/2 cm) slices

12 medium size carrots

cup (180 ml) chicken stock

Salt and pepper

Barnaise Sauce

cup (75 ml) white wine vinegar

1 French shallot, chopped

tsp (1 ml) black pepper

2 egg yolks

1 cup (310 ml) melted butter, tempered

1 Tbsp (15 ml) fresh tarragon, chopped

Directions

Rib Roast

1. Put the oven rack in the center. Preheat the oven to 375 F (190 C).

2. Salt and pepper the roast on all sides and put it in a roasting pan with the bone side down.

3. In a bowl, mix the mustards, butter and brown sugar. Spread on the meat.

4. Insert a meat thermometer to the center of the roast. Roast in the oven for 20 minutes.

5. Oil the leeks, onions and the carrots. Salt and pepper.

6. Put the vegetables around the roast and add the chicken stock.

7. Continue to roast for 1 hour and 10 minutes or until the thermometer indicates a temperature of 129 F (54 C) for a rare roast, or 145 F (63 C) for a medium roast.

8. Set the roast aside on a plate. Cover the roast with aluminium foil and let stand for 15 minutes.

9. Untie and slice the roast. Serve with Barnaise sauce and mashed potatoes.

Barnaise Sauce

1. In a saucepan, bring the vinegar, the French shallots and pepper to a boil.

2. Simmer until reduced to 2 tbsp (30 ml) of liquid.

3. In a double boiler, beat the egg yolks and the reduced vinegar until the texture is thick and frothy. Remove the pot from the double boiler.

4. Slowly pour the butter in a thread while constantly beating. Add the tarragon.

See more: Eggs/Dairy, Beef, Dinner, Christmas, Roast, Main, Vegetables, Thanksgiving