This impressive roast is coated in a crispy, flavour-packed crust that adds elegance to your dinner plate. To carve, remove the bones and cut thin slices across the grain. If you have guests who prefer different levels of doneness, save the centre slices for the rare-beef lovers and the outer pieces for those who prefer their meat well done.
Prep time30 minutes
Total time3 hours & 30 minutes
Portion size12 servings
beef standing rib premium oven roast
(about 3.25 kg)
, finely grated or pressed
dry red wine
sodium-reduced beef broth
salt and pepper
Per serving: about
Total fat35 g
Saturated fat14 g
Total carbohydrate4 g
Roast: Place beef, bone side down, on greased rack in roasting pan. Brush top and sides of beef with mustard. Stir together rosemary, thyme, peppercorns, garlic, orange zest and salt; spread over beef, pressing to adhere. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Roast in 450°F oven for 19 minutes. Reduce heat to 275°F; roast, basting occasionally if necessary, until instant-read thermometer inserted in centre reads 140°F for medium-rare, 2 1/2 to 3 1/4 hours. Transfer to cutting board; let rest for 15 minutes before slicing across the grain.
Gravy: While beef is resting, discard all but 1/4 cup of fat from pan. Sprinkle in flour; cook over medium heat, stirring, until fragrant and golden, about 3 minutes. Pour in wine; cook, whisking, until thickened, about 1 minute. Add broth, orange juice, mustard, salt and pepper; cook, whisking, until thickened, about 5 minutes. Stir in additional broth or water if necessary to reach desired consistency. Strain through fine-mesh sieve into serving bowl. Serve with beef.
How to fix lumpy gravy
Are you struggling to fix your lumpy gravy? Our Test Kitchen experts show you an easy tip for getting out the lumps in your gravy.
Canadian maple whisky, fresh ginger and a touch of raspberry liqueur make for a well-balanced libation that's sure to be a hit among fans of both sweet and savoury drinks. If you have any whisky left over, it's delicious on its own over ice.
Portion size1 serving
Credits :Canadian Living Magazine: December 2014
1 1/2 oz
such as Sortilege Liqueur
such as Chambord Black Raspberry Liqueur
per cocktail: about
Saturated fat0 g
Total carbohydrate3 g
Add ice to cocktail glass; set aside. In cocktail shaker, use muddler or back of wooden spoon to mash ginger with lemon juice until ginger is broken into pieces.
Add enough ice to fill shaker halfway. Add whisky and raspberry liqueur; close lid and shake about 6?times. Strain into glass. Top with soda; stir. Garnish with lemon zest.?
This Asian inspired beef stew has a deep earthy flavour from the five-spice powder and a hint of orange and ginger. Boy choy can be quite sandy, so be sure to wash thoughly before chopping. Serve over brown rice.
Portion size8 servings
Credits :Canadian Living Magazine: November 2014
boneless beef pot roast
(top or bottom blade, or cross rib)
sodium-reduced soy sauce
sodium-reduced beef broth
chopped cored quartered
baby bok choy
(about 200 g)
fresh cilantro leaves
per serving: about
Total fat7 g
Saturated fat3 g
Total carbohydrate13 g
Trim any excess fat and sinew from beef; cut into 1-inch (2.5 cm) pieces.
In slow cooker, combine beef, onion, ginger, marmalade, soy sauce, brown sugar, five-spice powder, orange zest, garlic, salt and pepper; stir in broth and orange juice. Cover and cook on low for 8 hours.
Whisk cornstarch with 2 tbsp water; whisk into slow cooker. Stir in bok choy. Cover and cook on high until slightly thickened and bok choy is wilted, about 10 minutes. Stir in green onions and cilantro.
A thick layer of creamy mint icing is sandwiched between a crumbly chocolate cookie base and smooth dark chocolate ganache in these irresistible squares.
Portion size50 servings
Credits :Canadian Living Magazine: December 2015
1 1/4 cup
semisweet chocolate (about 2 oz)
melted and slightly cooled
2 1/2 cups
whipping cream (35%)
milk chocolate (about 4 oz)
dark chocolate (about 2 oz)
whipping cream (35%)
crushed red and/or green
per square: about
Total fat9 g
Saturated fat6 g
Total carbohydrate15 g
Crust: In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar and vanilla until fluffy; beat in chocolate. Stir in flour just until combined.
Press into bottom of parchment paper– lined 9-inch (2.5 L) square cake pan.
Bake in 300?F (150?C) oven just until firm and edges begin to pull away from sides of pan, about 30 minutes. Let cool completely in pan.
Filling: In large bowl, beat butter with icing sugar until mixture resembles fine crumbs; beat in cream and peppermint extract. Using food colouring, tint icing to desired shade of green. Scrape over crust, smoothing top. Refrigerate until firm, about 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Topping: In heatproof bowl set over saucepan of hot (not boiling) water, heat chocolate with cream, stirring, until melted and smooth, about 5 minutes. Remove from heat; let cool for 5 minutes. Pour over filling, smoothing top. Sprinkle with crushed peppermint candies. Refrigerate until firm, about 1 hour. (Make-ahead: Cover and refrigerate for up to 3 days.)
Lift out onto cutting board; peel down sides of parchment paper. Cut into squares.
Tip from The Test Kitchen: For a clean cut, run your knife under hot water,
then wipe dry before slicing the squares. Wipe the knife clean with a towel between slices.