Rib Roast With Garlic Crust

* Exported from MasterCook *

RIB ROAST WITH GARLIC CRUST

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Main Dish Meats
Beef Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Whole heads garlic
8 lb Three rib beef roast
10 Onions
1 1/2 lb Carrots
1 lb Parsnips
3 tb Chopped parsley
1 t Cracked black pepper
1 t Minced fresh tarragon
Butter or margarine
Salt
1/4 c Dry red wine
1 Beef bouillon cube

Remove any loose papery skin from garlic,leaving
heads intact.In a large roasting pan,place roast,fat
side up,and garlic.Insert a meat thermometer into
center of roast,being careful that the point does not
touch the bone. Roast beef in a 325 degree oven until
thermometer reaches 140 degrees for rare,23 to 25
minutes per pound or until of desired doneness.
Meanwhile,cut each onion,lengthwise,in half.Peel
carrots and parsnips;cut each lengthwise in half,if
large.After roast has roasted 1 hour,remove garlic and
cool until easy to handle.After beef has roasted 1 1/2
hours,add onions to drippings in roasting pan,turning
to coat with drippings.Roast 45 minutes,turning onions
occasionally,until fork tender.While beef and onions
are roasting,press soft,cooked garlic from each clove
into a bowl.Stir in parsley and black pepper;set aside.
In a 12" skillet over high heat,heat 3/4" water and
carrots to boiling.Reduce heat to low;cover and simmer
about 15 minutes or until tender.Drain;add minced
tarragon,1 tablespoon butter and 1/4 teaspoon
salt.Keep warm.In a 10" skillet over high heat,cook
3/4" water and parsnips to boiling.Reduce heat to
low;cover and simmer about 15 minutes or until
tender.Drain parsnips;remove to plate.In the same
skillet over medium heat,cook 2 tablespoons butter and
1/4 teaspoon salt until butter turns golden
brown,stirring.Return parsnips to skillet,turning them
to coat with butter.Keep warm.
When onions are done,remove to a bowl;keep
warm.Evenly,spread garlic paste mixture over
beef.Roast about 30 minutes longer or until coating is
golden and beef is of desired doneness.
When beef is done,place on a warm large platter with
carrots,parsnips and onions.Keep warm while preparing
red wine au jus gravy.Skim any fat from meat
drippings;add red wine,bouillon and 1 1/4 cups
water.Over medium heat,heat mixture to
boiling,stirring constantly and scraping until brown
bits are loosened from bottom of pan.Serve beef roast
with red wine au jus.



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