Roast beef ribs is one of the most impressive and aromatic cuts that you can serve at the table. Known for its opulent marmbel, dainty consistency and bold taste, this premium beef is perfect for special occasions or celebrations. Cooking ribs may seem discouraging, but it is easier than you think. The method of snail-paced baking provides beef remains juicy and dainty, and high heating finish creates a beautifully browned skin. In combination with the right sauce, the roast ribs becomes a real showstopper for the next meeting.
February is the national month of Cherry, celebrating the elasticity and the lively taste of cherry, regardless of whether they are fresh, dried or preserved. Cherries known from the sweet and fertile profile are often presented in both sizzling and sweet recipes, adding complexity to dishes. In this recipe, cherries play a main role in cherry sauce in red wine, bringing entertainment of fruity sweetness to supplement the sizzling wealth of beef. This sauce balances deep flavors with radiant cherry notes, which makes it an unforgettable steam.
Roast beef with red cherry sauce is a great example of how elementary but elegant ingredients can combine to create impressions for gourmets. The sauce not only raises the roast, but also emphasizes the versatility of cherry, thanks to which it is a perfect dish during the national month of cherry. Regardless of whether you are organizing dinner party or you want to create an unforgettable meal for your family, this recipe introduces sophistication and warmth to the table.
Thanks to this dish, you will like the classic pair of beef and wine, while celebrating the lively taste of cherry in a way that seems both seasonal and unique. It is an ideal element of every winter meeting and a delicious nod to the culinary versatility of this unique fruit.
This recipe is brought by Wisconsin Beef Council.
Roast beef ribs with red wine cherry sauce
Keep guests to dinner with this French recipe using rib roast. Perfect for a special occasion or just sit down a family meal.
- 1 beef baked bone rib 2 to 4 ribs, petite end, chin bone (rear) removed (6 to 8 pounds)
- 1/4 Cup plus 2 tbsp minced shallots divided
- 2 table spoon plus, 1 teaspoon ground fresh thyme
- 1-1/8 teaspoon Coarse black pepper divided
- 1 tablespoon unsalted butter
- 1 cup Beef broth with a reduced amount of sodium divided
- 1 cup parched red wine
- 1/2 cup Dried cherries or cranberries
- 2 teaspoon Corn starch
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Heat the oven to 350 ° F. Combine 2 tablespoons of shallots, 2 tablespoons of thyme and 1 teaspoon pepper; Press evenly on all surfaces of baked beef bone.
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Place the roast, fat up, in a shallow pan. Insert meat the oven -resistant meat thermometer so that the tip is centered in the thickest part of beef, without resting in fat or touching the bone. Do not add water or cover. Roast at 350 ° F oven 2-1/4 to 2-1/2 hours for infrequent medium; 2-1/2 to 3 hours for medium similarity.
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Meanwhile, heat the butter in a immense frying pan without average on medium heat until it melts. Add the remaining 1/4 cup and 1 teaspoon of thyme; Cook and mix for 3 to 5 minutes or until the shallots are cushioned and start becoming gold. Add 3/4 cup broth, wine and cherries to the pan; Bring to cooking. Reduce heat; Cook, discovered, on medium heat from 6 to 8 minutes or to reduce to 1-1/2 cups. Connect the remaining 1/4 cup of broth and corn starch; Go to a mixture of wine. Mix the remaining 1/8 teaspoon of pepper; Bring to a boil. Cook for 1 to 2 minutes or until the sauce thickens, stirring occasionally. Season with salt, according to your needs.
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Remove the roast when the meat thermometer records 135 ° F for medium infrequent; 145 ° F for the medium. Move the roast to the sculpture board; A tent loosely with aluminum foil. Set aside 15 to 20 minutes. (The temperature will continue to grow by about 10 ° F to 15 ° F to reach 145 ° F for medium infrequent; 160 ° F for medium.)
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Sliced sculptures; Season with salt, according to your needs. Serve with red wine.
Calories: 386KcalCarbohydrates: 9GProtein: 48GFat: 14GSaturated fat: 6GMONUsurated Fat: 5GCholesterol: 143MgSodium: 155MgFiber: 2.5GIron: 3.5Mg
