Rib Roast with Red Wine Demi-Glace and Roasted White Potatoes and Asparagus
INGREDIENTS
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2 tablespoons finely chopped garlic
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2 tablespoons finely chopped shallots
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Salt
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Freshly ground black pepper
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1 cup canola oil (approximately)
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1 (5 pound) beef rib roast, with bones
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1/4 cup butter
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1 small onion finely chopped
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1/4 cup all-purpose flour
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1/2 cup red wine
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2 cups veal stock
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3 pounds potatoes with skin on, cut into quarters
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2 tablespoons salt
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1 tablespoon freshly ground black pepper
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2 tablespoons chopped fresh thyme leaves
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2 tablespoons chopped fresh rosemary leaves
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2 bunches asparagus, tough ends removed
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1/4 cup butter
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