Roast Prime Rib of Veal

6 Servings

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Roast Prime Rib of Veal Ingredients

1 7-rib roast of veal	2 c Chardonnay wine
Crushed black peppercorns	2 tb French-style mustard
Soy sauce and/or	2 tb Finely chopped celery
1 Clove garlic; pureed	2 tb Finely chopped carrots
SAUCE	2 tb Finely chopped gr onion
Veal drippings from roast	1 tb Finely chopped parsley
2 c Water	2 c Finely chopped shallots

Instructions for Roast Prime Rib of Veal

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 , downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized