Maple Rib Roast With Bordelaise Sauce With Mushrooms Recipe 42

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MAPLE RIB ROAST WITH BORDELAISE SAUCE WITH MUSHROOMS RECIPE - (4.2/5)



Maple Rib Roast with Bordelaise Sauce with Mushrooms Recipe - (4.2/5) image

Provided by MJH

Number Of Ingredients 22

Maple Rib Roast:
2.2 kg (5 lb) rib roast, bone in
Salt and pepper to taste
190 ml (3/4 cup) maple sugar
80 ml (1/3 cup) Dijon mustard
30 ml (2 tbsp.) fresh rosemary, finely chopped
30 ml (2 tbsp.) fresh thyme, finely chopped
30 ml (2 tbsp.) freshly black pepper, roughly ground
Bordelaise Sauce with Mushrooms:
1 tablespoon butter
2 tablespoons shallot, minced
1 teaspoon minced garlic (optional)
3 tablespoons butter
2 cups sliced fresh mushrooms
1 cup beef broth
1/3 cup red wine
1 tablespoon Worcestershire sauce
1 bay leaf
1/4 teaspoon chopped fresh thyme, or to taste
salt and pepper to taste
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Maple Rib Roast: 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. Bordelaise Sauce with Mushrooms: Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes. Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.

BORDELAISE SAUCE WITH MUSHROOMS



Bordelaise Sauce with Mushrooms image

I used to visit the restaurant of a friend who was a chef. He made the best mushroom sauce for beef, but would not share his recipe. After trial and error, I think mine comes very close to his. This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant. Serve atop grilled steaks, hamburger steaks, roasted beef or venison. Bon Appetite!

Provided by TWIGGS1952

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h10m

Yield 4

Number Of Ingredients 13

1 tablespoon butter
2 tablespoons shallot, minced
1 teaspoon minced garlic
3 tablespoons butter
2 cups sliced fresh mushrooms
1 cup beef broth
⅓ cup red wine
1 tablespoon Worcestershire sauce
1 bay leaf
¼ teaspoon chopped fresh thyme, or to taste
salt and pepper to taste
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
  • Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.

Nutrition Facts : Calories 146.1 calories, Carbohydrate 5.5 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 7.4 g, Sodium 324.3 mg, Sugar 1.3 g

MAPLE GLAZED RIBS



Maple Glazed Ribs image

Basted with a savory sweet sauce, these ribs are definitely finger-licking good!

Provided by Karen Toellner

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 3h40m

Yield 6

Number Of Ingredients 8

3 pounds baby back pork ribs
¾ cup maple syrup
2 tablespoons packed brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
½ teaspoon salt
½ teaspoon mustard powder

Steps:

  • Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.
  • In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.
  • Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.
  • Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.

Nutrition Facts : Calories 485.2 calories, Carbohydrate 30.5 g, Cholesterol 117.1 mg, Fat 29.5 g, Fiber 0.1 g, Protein 24.2 g, SaturatedFat 10.9 g, Sodium 411.1 mg, Sugar 14.3 g

BORDELAISE SAUCE WITH MUSHROOMS



Bordelaise Sauce With Mushrooms image

This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant. Serve atop grilled steaks, hamburger steaks, roasted beef or venison

Provided by Lavender Lynn

Categories     Sauces

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon butter
2 tablespoons shallots, minced
1 teaspoon garlic, minced (optional)
3 tablespoons butter
2 cups mushrooms, sliced fresh
1 cup beef broth
1/3 cup red wine
1 tablespoon Worcestershire sauce
1 bay leaf
1/4 teaspoon thyme, chopped fresh, to taste
salt and pepper
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Melt 1 tablespoon of butter in a skillet over medium heat.
  • Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes.
  • Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted.
  • Cook and stir the mushrooms until they begin to soften, about 5 minutes.
  • Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat.
  • Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes.
  • Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened.
  • Remove the bay leaf before serving.

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