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  • Roast Prime Rib Of Veal

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    Roast Prime Rib Of Veal
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 x 7-rib roast of veal
    •     Crushed black peppercorns
    •     Soy sauce and/or possibly Worcestershire sauce
    • 1 x Clove garlic, pureed
    •     Veal drippings from roast pan, with bones
    • 2 c. Water
    • 2 c. Chardonnay wine
    • 2 Tbsp. French-style mustard
    • 2 Tbsp. Finely minced celery
    • 2 Tbsp. Finely minced carrots
    • 2 Tbsp. Finely minced gr onion
    • 1 Tbsp. Finely minced parsley
    • 2 c. Finely minced shallots

    Directions

    1. Preheat oven to 400 F. Remove all bones except rib bones from the roast.
    2. Rub all surfaces of roast with crushed peppercorns, soy and/or possibly Worcestershire sauce and garlic. Place roast on rack in roasting pan. Prop up roast with extra bones-otherwise roast has a tendency to be limp. Roast uncovered in preheated oven for 15 min. Reduce heat to 250 F and continue cooking till internal temperature reaches 140F Remove from oven and let sit 15 min, Slice 1 rib per person and serve with sauce. Sauce: Deglaze roasting pan and extra bones over range, adding water to pan.
    3. Strain into saucepan. Add in remaining ingredients. Simmer 20 min.
    4. WOODEN ANGEL
    5. PITTSBURGH, BEAVER
    6. WINE: RIDGE VINEYARDS ZINFANDEL

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