Dacor Wall Ovens manual Standing Rib Roast 1-7 lbs, Rib tied prime beef rib roast, For Vegetables

Standing Rib Roast 1-7 lbs.

Default Mode and Temperature: Convection Roast/325˚

Suggested Time: 2 hours

Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat.

Path to reach this function: DACOR GUIDE-MEAT-BEEF/VEAL-#3 Standing Rib Roast 1-7 lbs.

Prime Beef Rib with Cabernet Currant Marinated Vegetables

2 rib tied prime beef rib roast	FOR VEGETABLES
(from small end; about 4 1⁄2 pound trimmed)	2 Tablespoons vegetable oil
1 Tablespoon olive oil	16 pearl onions, peeled and trimmed but left whole
Salt and pepper, to taste	3 carrots, thinly sliced
	3 celery ribs, thinly sliced
	2 Portobella mushrooms, sliced
	11⁄2 cups Cabernet Sauvignon
	1 cup beef stock
	2 Tablespoons red-currant jelly
	3⁄4 teaspoon bottled horseradish
	3 Tablespoons chopped flat-leaf parsley

Adjust oven rack to position 2. In Dacor Guide, select Standing Rib Roast, 1-7 lbs. 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˚.

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

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