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.
Candied nuts add crunch and even more sweetness to this side of roasted veggies. Make an extra batch to serve for snacking before dinner—your guests will love them! Trim the brussels sprouts to a uniform size, halving any larger pieces so that they cook evenly.
Prep time15 minutes
Total time35 minutes
brussels sprouts, trimmed
, peeled and cut lengthwise in 1/2-inch thick wedges
(about 450 g), peeled, halved crosswise and cut in 1/2-inch thick wedges
bunch (about 400 g)
, halved diagonally
bag (250 g)
Maple Candied Nuts:
mixed pecan halves and
, coarsely chopped
Per each of 12 servings: about
Total fat12 g
Saturated fat2 g
Total carbohydrate18 g
Vegetables: In large bowl, toss together brussels spouts, parsnips, rutabaga, carrots, shallots, oil, thyme, salt and pepper. Spread in single layer on 2 lightly greased rimmed baking sheets. Roast in top and bottom thirds of 425°F oven, turning vegetables and switching and rotating pans halfway through, 25 to 30 minutes. Scrape into serving platter.
Maple Candied Nuts: Meanwhile, in small skillet, heat maple syrup and butter over medium heat, stirring, until melted; bring to boil and cook, stirring occasionally, until thickened, about 5 minutes. Stir in nuts and thyme; cook, stirring, until sticky and liquid is mostly evaporated, about 3 minutes.
Spread in single layer on parchment paper–lined rimmed baking sheet. Let stand until firm, about 10 minutes. Break into bite-size pieces. (Make-ahead: Store in airtight container for up to 3 days.) Sprinkle over vegetables.
Quick-cooking steak is a great dinner option when you're up against the clock. Creamy chickpeas make a satisfying substitute for traditional mashed potatoes and take a fraction of the time to cook.
Portion size4 servings
Credits :Canadian Living Magazine: September 2014
rib eye grilling steaks
each about 170 g
salt and pepper
Arugula Salad :
extra-virgin olive oil
salt and pepper
baby arugula leaves
Garlicky Chickpea Mash :
drained and rinsed
per serving: about
Total fat30 g
Saturated fat8 g
Total carbohydrate30 g
Sprinkle steaks with rosemary, salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until steaks are medium-rare, about 8 minutes. Cover loosely; let stand for 4 minutes.
Garlicky Chickpea Mash: Meanwhile, in saucepan, heat oil over medium-high heat; sauté garlic until fragrant, about 1 minute. Stir in chickpeas, 1/3 cup water and the pepper; cook until warmed through, about 2 minutes. Using potato masher, coarsely mash.
Arugula Salad: In bowl, whisk together oil, vinegar, honey, salt and pepper; stir in arugula and radishes. Serve with steak and chickpea mash.
"Hummingbird cake has the crushed pineapple, nuts and spices you'd find in carrot cake, but instead of shredded carrots, the batter is studded with diced bananas. A swirl of cream cheese icing is all you need on top, but if you really want to knock everyone's socks off, top your cupcakes with our Pineapple Flowers, attaching the banana chips and pecan halves with dabs of icing." — Annabelle Waugh, Food director
Portion size24 servings
Credits :Canadian Living Magazine: January 2016
Cream Cheese Icing:
each baking powder and
1 1/2 cup
per cupcake: about
Total fat22 g
Saturated fat6 g
Total carbohydrate48 g
Cupcakes: In large bowl, whisk together flour, baking powder, cinnamon, baking soda and salt. In separate bowl, whisk together brown sugar, granulated sugar, eggs, oil and vanilla until smooth; pour over flour mixture. Stir just until moistened. Fold in bananas, pineapple and pecans.
Divide batter among 24 paper-lined muffin cups. Bake in 350°F (180°C) oven until cake tester inserted in centres comes out clean, 23 to 25 minutes. Let cool completely in pan. (Make-ahead: Transfer to resealable freezer bag; freeze for up to 2 weeks. Bring to room temperature before continuing with recipe.)
Cream Cheese Icing: In bowl, beat cream cheese with butter until smooth; beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Pipe or spread icing onto cupcakes. (Make-ahead: Cover loosely with plastic wrap; refrigerate for up to 1 day. Bring to room temperature before continuing with recipe.)
Garnish: Top each cupcake with 1 banana chip and 1 pecan half.
Pineapple Flowers: Using chef's knife, trim top and bottom from 1 large pineapple. Slice off skin, following contour of pineapple. Using vegetable peeler, remove any remaining eyes. Lay pineapple on its side; slice crosswise into scant 1/8-inch (3 mm) thick rounds. Arrange on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 225°F (110°C) oven, turning pineapples once and switching and rotating pans every 30 minutes, until leathery and lightly darkened around edges, 2 1/2 to 3 hours. Press slices into muffin pan wells. Let stand for at least 12 hours.