Beef Rib Roast with Cabernet & Onion Sauce
Nathan Branch ©2011
A three bone (about five pound) beef rib roast that I made for dinner last night, with a Cabernet & Onion reduction sauce over it. The first bottle of wine I opened in advance of dinner suffered a cork disaster, with half the cork splintering off and dropping into the wine bottle (which is why I'm all for screw caps on wine bottles -- no bad corks!). I filtered out as much of the cork as I could, but there was still too much floating in the remaining wine for it to be drinkable, so I made a cabernet sauce out of it, instead.
To accompany: roast potatoes, watercress & orange slice salad, and fried leeks over blanched green beans.
I'm simmering a soup today with the beef bones, and the uneaten roast meat will be used in a pasta dish for tonight.