Roast prime rib of veal

6 Servings

Ingredients

Quantity Ingredient
1 7-rib roast of veal
Crushed black peppercorns
Soy sauce and/or Worcestershire sauce
1 Clove garlic; pureed
Veal drippings from roast pan; with bones
2 cups Water
2 cups Chardonnay wine
2 tablespoons French-style mustard
2 tablespoons Finely chopped celery
2 tablespoons Finely chopped carrots
2 tablespoons Finely chopped gr onion
1 tablespoon Finely chopped parsley
2 cups Finely chopped shallots

Directions

SAUCE

Preheat oven to 400 F. Remove all bones except rib bones from the roast.

Rub all surfaces of roast with crushed peppercorns, soy and/or 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 minutes. Reduce heat to 250 F and continue cooking until internal temperature reaches 140F Remove from oven and let sit 15 minutes, Slice 1 rib per person and serve with sauce. Sauce: Deglaze roasting pan and extra bones over range, adding water to pan.

Strain into saucepan. Add remaining ingredients. Simmer 20 minutes.

WOODEN ANGEL

PITTSBURGH, BEAVER

WINE: RIDGE VINEYARDS ZINFANDEL From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

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