Dacor Range Cooking, Руководство по приготовлению пищи

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2-rib tied prime beef rib roast (from small end; about 4 1/2 pound trimmed)
1 Tablespoon olive oil
Salt and pepper, to taste
For vegetables
2 Tablespoons vegetable oil
16 pearl onions, peeled and trimmed but left whole
3 carrots, sliced thin
3 celery ribs, sliced thin
2 portabella mushrooms, sliced
1 1/2 cups Cabernet Sauvignon or other dry red wine
1 cup beef stock
2 Tablespoons red currant jelly
3/4 teaspoon bottled horseradish
3 Tablespoons chopped fresh flat leaf parsley leaves
Adjust oven rack to position 2. Preheat oven to 325° on Pure Convection
™
. Allow oven to preheat. Place roast on a v-shaped rack in a roasting pan.
Rub roast with olive oil and salt and pepper generously. Roast until internal temperature in center of roast is about 140-145°, about 2 hours. The
roast should be dark golden brown and cooked through.
Prepare vegetables while beef is roasting:
In a large sauté pan, cook onions in oil over moderately low heat, stirring occasionally, until softened and golden, about 8 minutes. With a slotted
spoon transfer onions to a bowl and cook carrots and celery in remaining Tablespoon oil over moderate heat, stirring, until carrots are crisp-tender.
Add mushrooms and cook, stirring, until liquid mushrooms give off is evaporated. Reduce heat and add Cabernet. Reduce the wine by 1/2. Add
beef stock and reduce again. Stir in red currant jelly and horseradish. Add onions back to the mixture and heat through. Garnish with parsley.
Transfer vegetables to bowl and season with salt and pepper.
After roasting: Discard string and with a sharp knife remove rib bones. Slice thinly against the grain.
Serves 2-3.
RECIPES
41
Roasted prime Rib with
Cabernet Currant marinated Vegetables
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