Veal Rib Roast Marsala
|Veal rib roast||5 Pound (1 Whole)|
|Oregano leaves||1⁄4 Teaspoon|
|Thyme leaves||1⁄4 Teaspoon|
|Water||1 1⁄4 Cup (20 tbs)|
|Mushrooms||1⁄2 Pound, thinly sliced|
|All purpose flour||2 Tablespoon|
|Dry marsala wine||1⁄3 Cup (5.33 tbs)|
|Arugula/Italian parsley sprigs||4 (For Garnish)|
1. In shallow roasting pan, place roast on rib bones. In small bowl, combine salt, pepper, oregano, and thyme; rub over meat.
2. Insert meat thermometer into center of thickest part of roast, being careful that pointed end of thermometer does not touch bone. Roast in 325°F. oven 2 1/2 hours or until meat thermometer reaches 170°F. Place roast on warm large platter; cut off backbone, leaving as little meat on it as possible, and discard. Let roast stand 15 minutes for easier carving.
3. To make gravy, into 2-quart saucepan, spoon 4 tablespoons fat from drippings in roasting pan and set aside. Spoon off any remaining fat from drippings and discard. Into roasting pan, over medium heat, pour water and cook, stirring to loosen brown bits at the bottom of pan. In hot fat in saucepan, over medium heat, cook mushrooms until tender. Stir in flour until blended. Gradually stir in water mixture and Marsala. Cook, stirring, until mixture thickens; boil 1 minute. Pour mushroom gravy into gravy boat. Garnish platter with arugula. Serve mushroom gravy with roast.
4. To carve veal roast, with rib side facing you, insert meat fork into top of veal roast to anchor meat, then slice meat, holding knife close to rib bone as each slice is cut. One slice of meat will contain a rib bone; the next slice will be boneless.