Spicy Rib Roast
|Celery stalk||1⁄2 , diced|
|Jalapeno pepper||1 , chopped|
|Shallots||4 , chopped|
|Garlic||2 Clove (10 gm), blanched and pureed|
|Cayenne pepper||1⁄2 Teaspoon|
|Boneless rib roast||4 Pound|
|Celery stalk||1 , diced large|
|Onion||1 Large, diced large|
|Beef stock||1 1⁄2 Cup (24 tbs), heated|
Preheat oven to 400 Â°F (200 Â°C).
Place celery, jalapeno pepper and shallots in small bowl. Add butter, garlic and seasonings; mix well. Trim excess fat from roast. Make at least 6 incisions, 1 in (2.5 cm) deep, in meat. Fill slits with spicy butter mixture and place meat in roasting pan.
Sear roast in oven 35 minutes at 400 Â°F (200 Â°C). Reduce heat to 375 Â°F (190 Â°C) and continue cooking 1 hour and 40 minutes. After 15 minutes of cooking at lower temperature, season meat well.
Eighteen minutes before the rib roast is cooked, add vegetables and seasonings for sauce to roasting pan.
When cooked, remove meat from pan and set aside.
Place roasting pan on stove over high heat. Cook 3 minutes. If necessary, remove excess fat.
Incorporate beef stock and continue cooking 6 minutes.
Strain sauce and serve with roast.