Christmas Rib Roast
This elegant holiday rib roast, combined with fruit and onions
, has a warm, spicy citrus aroma and flavor. The meat is seasoned with an anise, mustard, and garlic oil and served with a luscious Christmas fruit combination of pears, figs, apricots, and onions, which is then topped with steaming citrus-mustard gravy. A hearty and plentiful stuffing makes an excellent side dish for this winter dinner.
Nutrition Facts * Servings Per Recipe 12 servings * Calories397, * Total Fat (g)15, * Saturated Fat (g)5, * Monounsaturated Fat (g)7, * Polyunsaturated Fat (g)1, * Cholesterol (mg)75, * Sodium (mg)312, * Carbohydrate (g)38, * Total Sugar (g)27, * Fiber (g)5, * Protein (g)28, * Vitamin A (DV%)2, * Vitamin C (DV%)26, * Calcium (DV%)9, * Iron (DV%)22, * Percent Daily Values are based on a 2,000 calorie diet
Ingredients
1 6-lb beef rib roast
1 Tbsp. anise seeds, lightly crushed
3 Tbsp. olive oil
3 Tbsp. Dijon-style mustard
3 cloves garlic, minced
3 cups dried figs, apricots, and/or pears
1/4 tsp. ground black pepper
12 red boiling onions, peeled and halved
2-1/3 cups orange juice
3 fresh pears, cut into wedges
1 Tbsp. all-purpose flour
Directions
1.Preheat oven to 325F. Trim fat from beef. In bowl, combine anise, oil, 2 tablespoons mustard, garlic, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper; set aside 3 tablespoons oil mixture. Place beef on rack in a shallow roasting pan. Spread remaining oil mixture on top and sides. Roast 1-1/3 to 2-1/4 hours for medium-rare (135F internal) or 2-1/4 to 2-3/4 hours for medium (150F).
2.Meanwhile, combine dried fruit, onions, 1/3 cup juice, and reserved oil mixture. Fold 18×36-inch heavy foil in half to 18-inch square; place fruit mixture in center. Doublefold opposite foil edges, leaving room for steam. The last 1 hour of roasting time place packet beside roast. The last 30 minutes place pears in pan beside roast; stir once.
3.Transfer roast and pears to platter; cover, let stand 15 minutes. Remove foil packet from oven; set aside. Reserve 1 tablespoon fat in roasting pan; whisk flour into fat. Whisk 2 cups juice with 1 tablespoon mustard; add to pan. Place pan over two burners on medium-high heat. Whisk until thickened and bubbly, scraping up browned bits; whisk 1 to 2 minutes more. Strain; serve with beef,fruits, and onion. Garnish with rosemary.
Serves 12.
Source: Free Recipes eBooks
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Short URL: http://axxanews.com/?p=6159
Posted by Axxa News Team
on Dec 26 2010. Filed under Food, News, Recipes.
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