INGREDIENTS:rib of beef medium sage leaves 5-6 fresh rosemary sprigs 6 bay leaves 6-8 garlic cloves 1 cup kosher salt 1 cup cracked black pepperSauce ½ cupolive oil 6 headsgarlic 1 cupflour 4 cupsbeef broth/stock ½ onion ½carrot 1 cup red wine 2 Tbsps chopped fresh rosemaryDIRECTIONS:1. Preheat oven to 475°F. Pierce the top of the roast with the rosemary sticks, skewer style. Make small cuts in the top of the roast and place bay leaves, sage and garlic cloves in them. Cover the top with the ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.