| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Pittsburgh | Meat | 6 | Servings |
INGREDIENTS
| 1 | 7-rib roast of veal | |
| Crushed black peppercorns | ||
| Soy sauce and/or Worcestershire sauce | ||
| 1 | Clove garlic; pureed | |
| Veal drippings from roast pan; with bones | ||
| 2 | c | Water |
| 2 | c | Chardonnay wine |
| 2 | tb | French-style mustard |
| 2 | tb | Finely chopped celery |
| 2 | tb | Finely chopped carrots |
| 2 | tb | Finely chopped gr onion |
| 1 | tb | Finely chopped parsley |
| 2 | c | Finely chopped shallots |
INSTRUCTIONS
SAUCE Preheat oven to 400 F. Remove all bones except rib bones from the roast. Rub all surfaces of roast with crushed peppercorns, soy and/or Worcestershire sauce and garlic. Place roast on rack in roasting pan. Prop up roast with extra bones--otherwise roast has a tendency to be limp. Roast uncovered in preheated oven for 15 minutes. Reduce heat to 250 F and continue cooking until internal temperature reaches 140F Remove from oven and let sit 15 minutes, Slice 1 rib per person and serve with sauce. Sauce: Deglaze roasting pan and extra bones over range, adding water to pan. Strain into saucepan. Add remaining ingredients. Simmer 20 minutes. WOODEN ANGEL PITTSBURGH, BEAVER WINE: RIDGE VINEYARDS ZINFANDEL From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”