Rib Roast Wonder

The art is all in the cooking method ✨& the perfect meat is always cut by the perfect Butcher @centredesviandeslangelier

 

Layer rosemary & garlic cloves at the bottom of the pan & any excess fat you cut from your meat.

Make cuts in meat and place slivers of garlic deep within. Then planed a dollop of butter to seal it.

Generously salt & pepper your meat.

Intertwine fresh rosemary in the laces.

Many sauces you can make. I like to mix 1 1/2 cups of thick dijon, some herbes de Provence, 2 shots of bourbon and lather it on.

 

Add 2 cups of red wine at the bottom and start the cooking.

& add your timer to ring every 30min to baste it so it doesn’t ⁣dry.