Dacor Wall Ovens User Manual download pdf (Page 81)

RECIPES

Prime Beef Rib with Cabernet Currant Marinated Vegetables

2 rib tied prime beef rib roast

(from small end; about 4

⁄2 pound trimmed)

1 Tablespoon olive oil

Salt and pepper, to taste

FOR VEGETABLES

2 Tablespoons vegetable oil

16 pearl onions, peeled and trimmed but left whole

3 carrots, thinly sliced

3 celery ribs, thinly sliced

2 Portobella mushrooms, sliced

⁄2 cups Cabernet Sauvignon

1 cup beef stock

2 Tablespoons red-currant jelly

⁄4 teaspoon bottled horseradish

3 Tablespoons chopped flat-leaf parsley

Adjust oven rack to position 2. In Dacor Guide, select Standing Rib Roast, 1-7 lbs. Allow oven to preheat. Place roast on a v-shaped

rack in a roasting pan. Rub roast with olive oil and salt and pepper generously. Roast until internal temperature in center of roast is

about 140-145˚.

PREPARE VEGETABLES WHILE BEEF IS ROASTING:

In a large sauté pan, cook onions in oil over moderately low heat, stirring occasionally, until softened and golden, about

8 minutes. With a slotted spoon transfer onions to a bowl and cook carrots and celery in remaining tablespoon oil over

moderate heat, stirring, until carrots are crisp-tender. Add mushrooms and cook, stirring, until liquid mushrooms give off is

evaporated. Reduce heat and add Cabernet. Reduce the wine by

⁄2. Add beef stock and reduce again. Stir in red currant jelly

and horseradish. Add onions back to the mixture and heat through. Garnish with parsley. Transfer vegetables to bowl and

season with salt and pepper.

After Roasting: Discard string and with a sharp knife remove rib bones. Slice thinly against the grain.

Serves 2-3.

Standing Rib Roast 1-7 lbs.

Default Mode and Temperature: Convection Roast/325˚

Suggested Time: 2 hours

Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat.

Path to reach this function: DACOR GUIDE-MEAT-BEEF/VEAL-#3 Standing Rib Roast 1-7 lbs.

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Dacor Wall Ovens User Manual Page 81