*  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.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving