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BONE IN RIB ROAST!

BONE IN RIB ROAST!

Bone in Rib Roast

 

8 1/2 # bone in rib roast

3-4 whole carrots

3-4 celery stalks cut up in large pieces

2 small onions cut up in large chunks

8 oz mushrooms (you can skip if you don't like mushrooms…)

1 pint beef bone or chicken stock

1 cup white or red wine

4 cloves of garlic

2-3 rosemary springs

2 tbls Dijon or honey mustard

2-3 ounces extra virgin olive oil

Salt & pepper

1 Bottle of Manzone Nebbiolo because you shouldn't do this without it

1 playlist or record (preferable) of your favorite artist

 

Pull out of the fridge the meat 2 hours before cooking.

Season the beef generously with salt and pepper.

Blend in the food processor -the rosemary, oregano, olive oil, garlic, mustard and rub all over the beef. This is one of the finest smells in the world.

In a large roasting pan make a bed with the vegetables, stock and wine.

Put the beef bones side down on top of the vegetables.

Preheat the oven at 450.

Roast the beef for 30 minutes.

Pull the beef briefly out of the oven, baste it, rotate the pan and lower the oven to 350. Cook for another 1 hour and 45 minutes.

When the 1:45 buzzer goes off, rotate the pan and raise the oven temp to 400 for 15 additional minutes.

 Take out of oven and let the meat rest for at least 30 minutes.

Enjoy with one of those beautiful Manzone reds!

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