The simple, flavourful sauce of slightly thickened pan juices, or jus lié, mixed with wine and stock adds a touch of sheer elegance to this special occasion dish. For drama, choose a roast with at least three ribs.
- Portion size 10 servings
- Credits : Canadian Living Magazine: April 2009
MethodOn cutting board, mix thyme with garlic; sprinkle with salt. With side of knife blade, chop and rub to form smooth paste. Mix in pepper and cayenne; rub over roast. Wrap in plastic wrap and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Scatter onions and rosemary in greased roasting pan. Place roast, bone side down, on onion mixture. Roast in 325°F (160°C) oven until meat ther-mometer inserted in centre registers 140°F (60°C) for medium-rare, 1-3/4 to 2 hours, or 155°F (68°C) for medium, 2-1/4 to 2-1/2 hours. Transfer to cutting board or platter; tent with foil and let stand for 10 to 15 minutes.
Meanwhile, skim fat from pan juices; place pan over high heat. Add wine; cook, scraping up any brown bits, until reduced by half, about 3 minutes. Whisk stock with cornstarch and whisk into pan; bring to boil and boil for 1 minute. Stir in butter. Strain into gravy boat.
Slice bones off meat and separate each rib. Slice meat and arrange on platter along with ribs.
Nutritional facts Per each of 10 servings: about
- Sodium 276 mg
- Protein 32 g
- Calories 297.0
- Total fat 15 g
- Cholesterol 80 mg
- Saturated fat 7 g
- Total carbohydrate 3 g
- Iron 21.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 2.0
- Vitamin C 2.0