Belgian Cuisine
Ingredients:
- 8 rib loin
rib roast, center cut, chine bone off.
- Salt.
- Pepper.
- 2 tbsp fresh
sage, chopped.
- 2 tbsp fresh
thyme, chopped.
- 4 tbsp fresh
rosemary, chopped.
- 1 cup dry red
wine.
- ⅓ cup heavy
cream.
- 2 shallots,
finely diced.
- 6 tbsp
unsalted butter, (¾ stick), cut into 10 to 12 pieces.
Directions:
- Preheat oven
to 375 degrees F.
- Trim rib
bones of roast of all extra meat, this is called "frenching".
- Season roast
on all sides with salt, pepper, sage, thyme, and rosemary.
- Place roast,
fat side up, in shallow roasting pan.
- Roast for 1 ½
to 2 hours (20 minutes per pound), or until internal temperature reaches 145
degrees F.
- Meanwhile, in
a medium saucepan over medium-high heat, combine wine, cream, and shallots and
bring to a boil.
- Stirring
occasionally about 10 minutes or until reduced to ⅔ cup, Adjust heat to avoid
boiling over.
- Remove from
heat and whisk in butter, 2 or 3 pieces at a time, waiting until pieces are
melted before adding more.
- Season with
salt and pepper. Cover to keep warm and set aside.
- Remove roast
from oven and let rest 10 minutes. Cut between rib bones. Serve sauce at the
table.