Recipe by Boomette
Another recipe with maple sugar.
Top Review by MizEmerilLagasse
OMG!! This was sooooo good there aren't even words to describe it! The maple sugar was awesome, and it was the first time I had ever used it in a recipe (I'll be sure to use it again). I used only a 2 2/3 lb roast which was more than enough for my family due to there only being two who can eat that much of it right now. I made this with I'mPat's Mashed Potatoes #178186, and they were a perfect match. This will absolutely be made in my home again and again! Thank you. Made for the Newest Zaar Tag 08/10.
- 2 1⁄4 kg rib roast, bone in
- salt and pepper
- 3⁄4 cup maple sugar
- 1⁄3 cup Dijon mustard
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 2 tablespoons freshly black pepper, roughly ground
- store-bought bordelaise sauce
Directions See How It's Made
- Preheat oven to 200°C (400°F).
- In a roasting pan, place the roast, with the bones side up. Using a knife, make incisions in the fat. Season the entire surface with salt and pepper. Cover the ends of the bones with aluminium foil.
- In a bowl, combine maple sugar, mustard and baste the roast with the mixture.
- In another bowl, combine herbs and pepper and season the entire roast.
- Roast for 30 minutes to sear the meat. Reduce temperature to 150°C (300°F) and cook for another 2 hours for rare doneness.
- Wrap the roast in aluminum foil and let sit for 10 minutes prior to carving.
- Serve with bordelaise sauce.