2 whole heads garlic
4 tablespoons olive oil
1 bone-in rib roast, 4-5 pounds
1 cup fresh rosemary leaves
1 teaspoon kosher salt
1/2 teaspoon black pepper
4-5 small carrots, cut into thirds
1 onion, cut into wedges
2 fennel bulbs, cut into wedges
1 potato, cut into large dice
1-2 cups beef stock, homemade
1-2 cups red wine
1-2 teaspoons arrowroot powder
Cut the tops off the garlic heads. Drizzle with one tablespoon olive oil each
and wrap in foil. Roast at 350 degrees
for one hour or until very fragrant.
Refrigerate until ready to use.
One hour before cooking, remove the roast from the fridge
and allow to come to room temperature.
Preheat the oven to 450.
Squeeze the roasted garlic cloves from the skins. Add the roasted garlic, rosemary leaves, half
the salt and pepper and the remaining olive oil to a mini food processor and
grind, until leaves are chopped.
Scatter the chopped vegetables in a roasting pan small
enough that they fill the bottom. Pour
in the stock and wine and stir to coat. Place
the roast on top of the vegetables and season generously with salt and pepper
on the bottom and sides. Place the roast
fat side up and slather with the roasted garlic mixture.
Place the roast in the preheated oven and cook for 30
minutes. Lower heat to 350 and continue
roasting for at least 90 minutes, basting with the pan juices every 20 or 30
minutes.
When a meat thermometer registers 130, remove the roast from
the oven. Set aside on a platter and
cover with foil to rest for 15 minutes.
Heat the vegetables in the roasting pan over a burner on
medium high heat. When juices begin to
bubble, sprinkle in arrowroot powder and stir to coat, allowing to cook until sauce
has thickened sufficiently. Season with
salt and pepper to taste.
Carve the roast and serve on a platter garnished with sprigs
of rosemary. Serve the vegetables
alongside.
Enjoy!
 |
| Big meat |
