Yummy

http://www.yummy.ph 76 December 2016Serves 10 to 12Prep Time 30 minutesCooking Time 4 to 5 hours3 to 4 tablespoons sea salt2 tablespoons groundblack pepper2 tablespoons groundpink peppercorns2 tablespoons choppedfresh rosemary1 (4-kilo) slab bonelessprime ribFOR THE RED WINE SAUCE2 tablespoons canola oil500 grams beef soup bones2 large white onions,sliced into 6 pieces2 medium carrots, peeledand cut into 2-inch pieces2 stalks celery, trimmed andcut into 2-inch pieces1 (750-ml) bottledry red wine2 stalks parsley5 sprigs fresh or1½ teaspoons driedrosemary or thyme3 bay leaves, crushed1 teaspoon wholeblack peppercorns2½ cups beef orchicken stock1½ tablespoons butterR÷|ĪĻNģÚë±RڎœÚĻÖN±Ďϱģ˜÷ģðÙR÷Ī±ë|ģšRŅŽ|ð¦R±¦lÚð±X|Ņ˜±2½ tablespoons>‡«ÕÀ«œÃiyœÕÀsalt``````1 Preheat oven to 275°F.2 Combine sea salt, blackpepper, pink peppercorns,and rosemary in a small bowl.3 Pat beef dry with papertowels. Season withpeppercorn mixture on allsides. Place beef, fat side up,on a wire rack and allow tocome to room temperature,about 30 minutes.4 Meanwhile, make thered wine sauce: Heat oilin a Dutch oven or heavy-bottomed saucepot over highheat. When almost smoking,sear beef bones untilbrowned. Set aside.5 In the same pot, addonions, carrots, and celery.Cook for 8 to 10 minutes oruntil tender and browned.6 Add wine, parsley, rosemaryor thyme, bay leaves, andpeppercorns. Let wine reduceto half.7 Return beef bones to potand add stock. Bring to aboil and cook for about10 minutes. Transfer contentsof the pot to a roasting pan.``````8 Set wire rack with beefon top of the roasting pan.Insert a meat thermometerin the thickest part of theslab.9 Place beef on the lowerrack of the oven and roastuntil thermometer registers125°F for medium-rare or135°F for medium, about4 to 5 hours.10 Remove beef from theoven, tent loosely with foil,and allow to rest for10 minutes.11 Strain sauce and setaside. Discard bones andvegetables.12 Melt butter in asaucepot over medium…i>Ì°Ƃ``yœÕÀ>˜`VœœŽvœÀ1 to 2 minutes or until lightbrown. Add strained sauce>˜`܅ˆÃŽÕ˜ÌˆyœÕÀ…>Ãdissolved. Cook until saucethickens slightly. Season totaste with salt. Transfer to aserving dish.13 Slice meat as desired,arrange on a platter, andserve with red wine sauce.``````Celebrate the most wonderful time of the yearwith a juicy, hefty, mouthwatering slab of meat!Rubbed with zesty seasonings and paired with aENCUUKEUCWEGKVȤUHGUVKXGFKPKPICVKVUDGUVof the spreadOne