Name: Rib Roast with Béarnaise Sauce
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 serving(s)
Ingredients: 4 1/2 lb (2.5 kg) rib roast, deboned and tied back to the bone; 1 tablespoon (15 ml) wholegrain mustard; 1 tablespoon (15 ml) Dijon mustard; 1 tablespoon (15 ml) melted butter; 2 teaspoons (10 ml) brown sugar; 2 tablespoons (30 ml) olive oil; 12 medium size carrots; 3 leeks (white part only), cut in 10-com (4-inch) chunks; 3 onions, cut in 1/4-inch (1/2-cm) slices; 3/4 cup (180 ml) chicken broth; Salt and pepper; 1/3 cup (75 ml) white wine vinegar; 1 shallot, chopped; 1/4 teaspoon (1 ml) black pepper; 2 egg yolks; 1 1/4 cups (310 ml) melted butter, softened; 1 tablespoon (15 ml) chopped fresh tarragon

Preparation

Roast
- With the rack in the middle position, preheat the oven to 170 °C (375 °F).
- Season the roast with salt and pepper on all sides and put in a roasting pan, bone side down.
- In a bowl, combine the mustards, butter and brown sugar. Spread on the meat. Insert a meat thermometer to the centre of the roast. Roast in the oven for 20 minutes.
- Toss the carrots, the leeks and onions in the oil. Season with salt and pepper. Put the vegetables around the roast and add the chicken broth. Continue roasting for 1 hour 10 minutes or until the thermometer reads 129 °F (54 °C) for a rare roast, or 145 °F (63 °C) for a medium roast. Set the roast aside on a plate. Cover the roast with aluminium foil and let stand for 15 minutes.
Béarnaise
- In a saucepan, bring the vinegar, shallots and pepper to a boil. Simmer until it reduces to 30 ml (2 tablespoons) of liquid.
- In a double boiler, beat the egg yolks and the reduced vinegar until it is thick and frothy. Remove from the double boiler. Slowly pour in the butter in a stream while constantly whisking. Add the tarragon.
- Untie and slice the roast. Serve with roasted vegetables, Béarnaise sauce and mashed potatoes.

Rib Roast with Béarnaise Sauce

Categories

Ingredients

Roast

Béarnaise Sauce

Preparation

Roast

Béarnaise

Personal Note