Meat's

Rosemary Rib Roast

Servings: 12

• 1/2 c Rosemary; fresh chopped
  (about five 1/2-oz. bags)
  
• 6 tb Vegetable oil
• 8 Cl Garlic; large cloves, chopped
• 2 ts Coarse kosher salt
• 1 Beef rib roast; 7 - 7-1/2 boneless,
  well Trimmed
  
• Red wine mushroom ragout; see recipe
• Fresh rosemary sprigs

Grind chopped rosemary, oil, garlic and salt in
food processor to chunky paste. Place beef in
roasting pan. Rub rosemary mixture all over.
Cover; chill 1 day. Position rack in center of
oven and preheat to 350F. Uncover beef and roast
until thermometer inserted straight down from
top center registers 125 F. for rare, about 1
hour 45 minutes. Let stand 30 minutes. Transfer
roast to platter. Scrape pan drippings into cup;
spoon off fat. Add juices to Red Wine Mushroom
Ragout (see recipe). Garnish roast with rosemary
sprigs. Serve with mushroom ragout.

Source: Bon Appetit - April, 1993

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Mushroom Ragout With Red Wine
and Fennel

Ingredients:

• 2 tablespoons Extra Virgin olive oil
• 1 pound fresh mushrooms, sliced thin
• Salt and pepper to taste
• 1 medium onion, thinly sliced
• 4 garlic cloves, pressed or
  chopped finely
  
• 1 tablespoon fennel seeds
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 4 Roma tomatoes, peeled, seeded and
  roughly chopped
  
• 1/2 cup red wine
• 1/4 cup Balsamic vinegar
• Chopped fresh parsley

Method

1. Heat olive oil in saute' pan. Add sliced
   mushrooms and a sprinkle of salt and pepper.
   Cook over medium-high heat for 5 minutes.
   Remove mushrooms with a slotted spoon.
   
2. In same saute' pan cook onion and garlic
   until onion is translucent. Add fennel seeds,
   dried basil and parsley and cook 5 minutes,
   stirring occasionally.
   
3. Add tomatoes, wine and vinegar to the pan,
   adjust the seasoning and simmer for 10 minutes.
   Add the reserved mushrooms and cook until the
   liquid is almost completely evaporated and
   mixture is thick and syrupy. Taste for
   seasoning.
   
4. Sprinkle with fresh parsley and serve.



Southwestern Rib Roast

• 3 pounds trimmed boneless pork
  shoulder, cut into 1-inch pieces
  
• All purpose flour
• 1/2 cup olive oil
• 3/4 cup chopped onion
• 4 poblano chilies, chopped
• 1/4 cup chopped garlic
• 1 28-ounce can diced tomatoes in juice
• 2 19-ounce cans enchilada sauce
• 1 12-ounce bottle amber ale
• 1 7-ounce can diced green chilies
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• Sour cream
• Sliced green onions
Dredge pork in flour to coat; shake off excess.
Heat 1/4 cup olive oil in heavy large pot over
medium-high heat. Working in batches, add pork
and brown on all sides, about 8 minutes. Using
slotted spoon, transfer pork to large bowl.
Add remaining 1/4 cup olive oil to same pot. Add
onion and sauté until translucent, about 4
minutes. Add poblano chilies and garlic and
sauté 2 minutes. Mix in pork, diced tomatoes
with their juice, enchilada sauce, ale, diced
green chilies, cumin and chili powder. Simmer
until meat is tender and chili thickens slightly,
stirring occasionally, about 1 hour. Serve chili
with sour cream and sliced green onions.

Makes 8 servings.