Roasted prime Rib with
Cabernet Currant marinated Vegetables
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
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
After roasting: Discard string and with a sharp knife remove rib bones. Slice thinly against the grain.
Serves
RECIPES
41