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Sauce up a rib roast for that special dinner

(ran TNP edition)

What can be better than a beef rib roast for that special-occasion dinner? How about a sauce to go with it?

Here's a Balsamic Reduction With Wild Mushroom Duxelles that will make your roast the hit of the party.

Bring { cup balsamic vinegar to a boil in a medium saucepan. Reduce heat and simmer 8 or 9 minutes or until reduced to about 2 tablespoons (consistency will be syrupy). Remove from heat. Set aside to cool.

Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat until hot. Add one 4-ounce package of assorted wild mushrooms. Cook and stir 5 to 8 minutes or until mushrooms are lightly browned.

Add 4 large, minced cloves of garlic; cook and stir an additional 2 minutes. Add { cup dry red wine; cook 3 to 5 minutes or until liquid has completely evaporated.

Meanwhile, combine 1 can ready-to-serve beef broth and 1 tablespoon cornstarch in a small bowl, stirring until cornstarch is dissolved. Add balsamic reduction, broth mixture and desired amount of salt and pepper to skillet; bring to a boil.

Reduce heat; simmer 15 to 20 minutes or until mixture is reduced by one-half. Remove skillet from heat; add 1 tablespoon butter and stir until melted. Makes 1\ cups.

Nutritional information per serving (one-sixth of recipe): 94 calories; 7g fat; 2g saturated fat; 5mg cholesterol; 238mg sodium; 6g carbohydrate; 0g fiber; 1g protein.

Recipe and analysis from Cattlemen's Beef Board and the National Cattlemen's Beef Association.

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