Maple Rib Roast with Bordelaise Sauce with Mushrooms

By MJH

Ingredients

• 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

Preparation

Step 1

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.