Rib Roast with Garlic Crust
three rib beef roast
black peppercorns, freshly cracked
tarragon, fresh minced
1Remove any loose papery skin from garlic, leaving heads intact.
2In a large roasting pan, place roast, fat side up, and garlic.
3Insert a meat thermometer into center of roast being careful that the point does not touch the bone.
4Roast beef in a 325 degree oven until thermometer reaches 140 degrees for rare, 23 to 25 minutes per pound or until of desired doneness.
5Meanwhile, cut each onion lengthwise in half.
6Peel carrots and parsnips; cut each lengthwise in half if large.
7After roast has roasted 1 hour, remove garlic and cool until easy to handle.
8After beef has roasted 1 1/2 hours, add onions to drippings in roasting pan, turning to coat with drippings.
9Roast 45 minutes, turning onions occasionally until fork tender.
10While beef and onions are roasting, press soft, cooked garlic from each clove into a bowl.
11Stir in parsley and black pepper; set aside.
12In a 12" skillet over high heat, heat 3/4" water and carrots to boiling.
13Reduce heat to low; cover and simmer about 15 minutes or until tender.
14Drain; add minced tarragon, 1 tablespoon butter and 1/4 teaspoon salt.
16In a 10" skillet over high heat, cook 3/4" water and parsnips to boiling.
17Reduce heat to low; cover and simmer about 15 minutes or until tender.
18Drain parsnips; remove to plate.
19In the same skillet over medium heat, cook 2 tablespoons butter and 1/4 teaspoon salt until butter turns golden brown, stirring.
20Return parsnips to skillet, turning them to coat with butter; keep warm.
21When onions are done, remove to a bowl; keep warm.
22Evenly spread garlic paste mixture over beef.
23Roast about 30 minutes longer or until coating is golden and beef is of desired doneness.
24When beef is done, place on a warm large platter with carrots, parsnips and onions.
25Keep warm while preparing red wine au jus gravy.
26Skim any fat from meat drippings; add red wine, bouillon and 1 1/4 cups water.
27Over medium heat, heat mixture to boiling, stirring constantly and scraping until brown bits are loosened from bottom of pan.
28Serve beef roast with red wine au jus.