Rib Roast with Red Wine Demi-Glace and Roasted White Potatoes and Asparagus
- 2 tablespoons finely chopped garlic
- 2 tablespoons finely chopped shallots
- Freshly ground black pepper
- 1 cup canola oil (approximately)
- 1 (5 pound) beef rib roast, with bones
- 1/4 cup butter
- 1 small onion finely chopped
- 1/4 cup all-purpose flour
- 1/2 cup red wine
- 2 cups veal stock
- 3 pounds potatoes with skin on, cut into quarters
- 2 tablespoons salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoons chopped fresh thyme leaves
- 2 tablespoons chopped fresh rosemary leaves
- 2 bunches asparagus, tough ends removed
- 1/4 cup butter
Preheat an oven to 350 degrees F.
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). 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.)
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. Whisk in flour with a fork to make a roux, then add red wine and veal stock. 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.
When the roast has been cooking for about 1 hour, place the potatoes in a baking pan and put into the 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. 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.
2006 Robert Irvine, All Rights Reserved
Recipe courtesy of Emeril Lagasse