Rib Roast with Red Wine Demi-Glace and Roasted White Potatoes and Asparagus

Name: Rib Roast with Red Wine Demi-Glace and Roasted White Potatoes and Asparagus
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 bunches asparagus, tough ends removed; 1 Tbsp freshly ground black pepper; 6 servings Freshly ground black pepper; 59 milliliters butter; 237 milliliters canola oil (approximately); 59 milliliters all-purpose flour; 2 Tbsps chopped fresh rosemary leaves; 2 Tbsps chopped fresh thyme leaves; 2 Tbsps finely chopped garlic; 1 small onion finely chopped; 1 kilograms potatoes with skin on, cut into quarters; 118 milliliters red wine; 2 kilograms beef rib roast, with bones; 2 Tbsps salt; 6 servings Salt; 2 Tbsps finely chopped shallots; 473 milliliters veal stock

Rib Roast with Red Wine Demi-Glace and Roasted White Potatoes and Asparagus might be just the main course you are searching for. This recipe makes 6 servings with 1456 calories, 63g of protein, and 113g of fat each. This recipe covers 54% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for valentin day. From preparation to the plate, this recipe takes about 2 hours and 30 minutes. Head to the store and pick up onion, butter, pepper, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Preheat an oven to 350 degrees F.

Equipment you will use

Oven

In a small bowl, make a paste with garlic, shallots, salt, pepper and enough of the canola oil to bind the paste (about 1/4 cup).

Ingredients you will need

Canola Oil

Shallot

Garlic

Pepper

Salt

Equipment you will use

Bowl

Place the beef in a roasting pan and rub paste onto meat. Roast in oven for about 1 1/2 hours, or until an instant-read thermometer registers an internal temperature of 120 degrees F. (Arrange the oven racks so you will have room for the potatoes and asparagus to follow.)

Ingredients you will need

Asparagus

Potato

Beef

Meat

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Kitchen Thermometer

Oven

While roast is in oven, prepare demi-glace by melting the butter over medium heat in a medium saucepan and sauteing the onion until tender.

Ingredients you will need

Butter

Onion

Equipment you will use

Sauce Pan

Oven

Whisk in flour with a fork to make a roux, then add red wine and veal stock.

Ingredients you will need

Veal Stock

Red Wine

All Purpose Flour

Equipment you will use

Whisk

Let simmer over medium heat for about 1 hour, until reduced by 1/3, stirring occasionally. In a large bowl, coat potatoes with about 1/2 cup of the remaining canola oil and toss with salt, pepper, fresh thyme, and fresh rosemary.

Ingredients you will need

Fresh Rosemary

Fresh Thyme

Canola Oil

Potato

Pepper

Salt

Equipment you will use

Bowl

When the roast has been cooking for about 1 hour, place the potatoes in a baking pan and put into the oven.

Ingredients you will need

Potato

Equipment you will use

Baking Pan

Oven

Place the asparagus in a single layer on another baking pan. When the potatoes have been roasting for 30 minutes, drain the oil and herbs from the potatoes and pour over the asparagus.

Ingredients you will need

Asparagus

Potato

Herbs

Cooking Oil

Equipment you will use

Baking Pan

Remove the roast, if done, and allow to rest for about 15 minutes. Return the potatoes to the oven, along with the asparagus. Roast the vegetables until tender, about another 15 minutes while the rib roast is resting. To finish the demi-glace, whisk butter into the warm reduction until combined. Slice the rib roast and arrange on a large platter. Arrange the potatoes and asparagus around the meat, drizzling demi-glace sauce on the meat.

Ingredients you will need

Vegetable