Slow Roasted Top of Rib Roast with Three Berry Glazé
First make the Glazé.
1/2 pint each of blueberries, raspberries and blackberries. You can substitute cranberries if you like.
¼ cup good red or white wine
6 whole cloves
Dash of salt
Dash of cardamom
½ tsp. Brown Sugar
Put the berries in a saucepan with about a quarter cup of water, quarter cup of good wine (red or white, your choice), six whole cloves, dash of salt, dash of cardamom, half teaspoon of brown sugar. Heat on medium low heat until you have a nice paste.
KOL Foods Top of Rib Roast or Rib Roast:
Cracked Black Pepper
Fresh Rosemary and/or Thyme (fresh works best)
Preheat oven to 200 degrees F.
Mix the above ingredients and thoroughly season the Roast. Then sear on all sides in a hot pan with little oil or sear on the BBQ grill.
Take your roast, slather it with your glazé and put it in a roasting pan on top of a bed of thickly sliced red onions. Add about a half to one cup of wine to the pan, a bit of water and some more of your fresh rosemary (you can also use thyme). Cover the pan and put into a 200-degree oven.
The best way to know when it’s done is to use a thermometer. Cook until the temperature is 10 degrees shy of your desired doneness [see Cooking Tips for grass-fed temp ranges], I recommend medium-rare . . . about two hours or maybe more depending on the size of the roast. Once the roast is out and has rested for about fifteen minutes, you’re ready to slice and serve. I like to put some of my Moscato Mushrooms on the slices and serve with a warm Baguette.