RIB ROAST WITH GARLIC CRUST

By gaster16

Ingredients

• 2 whole heads garlic
• 1 - 3 rib beef roast with chine bone removed
• 10 medium sized onions
• 1-1/2 lbs. carrots
• 1 lb. medium sized parsnips
• 1 tablespoon cracked black pepper
• 1 teaspoon minced fresh tarragon leaves
• Margarine or butter
• Salt
• 1/4 cup dry red wine
• 1 beef flavored bouillon cub or envelope

Preparation

Step 1

Remove any lose papery skin from garlic, leaving heads intact. In large roasting pan place roast, fat side up and garlic. Insert meat thermometer into center of roast, being careful that pointed end of thermometer does not touch bone. Roast beef in 325 degree oven until thermometer reaches 140 degrees for rare (about 23-25 minutes per lb.) or until of desired doneness. Meanwhile, cut each onion, lengthwise in half, peel carrots and parsnips, cut each lengthwise in half if large. After beef has roasted 1 hour, remove garlic and cool until easy to handle. After beef has roasted 1-1/2 hours add onions to drippings in roasting pan, turning to coat with drippings. Roast 45 minutes, turning onions occasionally until fork tender. While beef and onions are roasting, press soft, cooked garlic from each clove into bowl. Stir in parsley and pepper set aside. In 12" skillet over high heat, heat 3/4" water and carrots to boiling. Reduce heat to low, cover and simmer 15 minutes or until tender. Drain, add minced tarragon, 1 tablespoon margarine, and 1/4 teaspoon salt. Keep warm. In 10" skillet over high heat heat 3/4" water and add parsnips to boiling. Reduce heat to low, cover and simmer about 15 minutes or until tender. Drain parsnips, remove to plate. In same skillet over medium heat, heat 2 tablespoons margarine or butter and 1/4 teaspoon salt until margarine turns golden brown, stirring. Return parsnips to skillet, turning them to coat with margarine. Keep warm. When onions are done, remove onions to bowl to keep warm. Evenly spread garlic paste mixture over beef. Roast about 30 minutes longer or until coating is golden and beef is of desired doneness. When beef is done, place on warm platter with carrots, parsnips and onions. Keep warm while preparing red wine au-jus gravy. Skim any fat from meat drippings, add red wine, bouillon, and heat mixture to boiling, stirring constantly and scraping until brown bits are loosened from bottom or pan.