Rib Roast with Béarnaise Sauce

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Recipe summary

Try this thick rib roast with a buttery Bearnaise saue by Ricardo Larrivee. Ease of preparation: easy Preparation time: 30 minutes Cooking time: 1 1/2 hours Standing time: 15 minutes

Preparation time:
Cooking time:
Yield: 6

Ingredients

Rib Roast

4 1/2 pounds (2.2 kg) rib roast, deboned and tied to the bone
1 tablespoon (15 ml) wholegrain mustard
1 tablespoon (15 ml) Dijon mustard
1 tablespoon (15 ml) melted butter
2 teaspoons (10 ml) brown sugar
1 tablespoon (15 ml) olive oil
3 The white of 3 leeks, cut in 4 inch (10 cm) chunks
3 onions, cut in 1/4 inch (1/2 cm) slices
12 medium size carrots
3/4 cup (180 ml) chicken stock
Salt and pepper

Béarnaise Sauce

1/3 cup (75 ml) white wine vinegar
1 French shallot, chopped
1/4 teaspoon (1 ml) black pepper
2 egg yolks
1 1/4 cups (310 ml) melted butter, tempered
1 tablespoon (15 ml) fresh tarragon, chopped

Directions

Rib Roast

Put the oven rack in the center. Preheat the oven to 375 °F (190 °C).
Salt and pepper the roast on all sides and put it in a roasting pan with the bone side down.
In a bowl, mix the mustards, butter and brown sugar. Spread on the meat.
Insert a meat thermometer to the center of the roast. Roast in the oven for 20 minutes.
Oil the leeks, onions and the carrots. Salt and pepper.
Put the vegetables around the roast and add the chicken stock.
Continue to roast for 1 hour and 10 minutes or until the thermometer indicates a temperature of 129 °F (54 °C) for a rare roast, or 145 °F (63 °C) for a medium roast.
Set the roast aside on a plate. Cover the roast with aluminium foil and let stand for 15 minutes.
Untie and slice the roast. Serve with Béarnaise sauce and mashed potatoes.

Béarnaise Sauce

In a saucepan, bring the vinegar, the French shallots and pepper to a boil.
Simmer until reduced to 2 tbsp (30 ml) of liquid.
In a double boiler, beat the egg yolks and the reduced vinegar until the texture is thick and frothy. Remove the pot from the double boiler.
Slowly pour the butter in a thread while constantly beating. Add the tarragon.