Stuffed Rib of Beef – HexClad Cookware Canada

Name: Stuffed Rib of Beef – HexClad Cookware Canada
Total time: 300 min
Ingredients: ROAST; 1 3-rib roast of beef, 6.5 to 7.5 lbs/3 to 3.5 kg, chine bone removed; 12 medium carrots (2 lbs/907 grams), peeled and halved lengthwise; 6 medium parsnips (1 lb/453 grams), peeled and halved lengthwise; 3 Tbsp/45 ml olive oil, divided; 1 Tbsp English mustard powder; STUFFING; 1 Tbsp/15 ml olive oil; 1 yellow onion, finely diced; Salt and freshly ground black pepper; 2 portobello mushrooms (7 oz/200 grams), finely chopped; 3 garlic cloves, finely chopped; 10 oz/300 grams baby spinach; 1 large slice day-old rustic bread (2.6 oz/75 grams), torn into bite-size pieces; 2 tarragon sprigs, leaves only; 1 thyme sprig, leaves only; 1 large egg yolk, lightly beaten

hexclad.ca

Bring the roast to room temperature. Take the roast out of the fridge and allow it to come up to room temperature, 1 to 2 hours. Make the stuffing. Heat a HexCl

View Original

Share this recipe:

Ingredients

ROAST
1 3-rib roast of beef, 6.5 to 7.5 lbs/3 to 3.5 kg, chine bone removed
12 medium carrots (2 lbs/907 grams), peeled and halved lengthwise
6 medium parsnips (1 lb/453 grams), peeled and halved lengthwise
3 Tbsp/45 ml olive oil, divided
1 Tbsp English mustard powder
STUFFING
1 Tbsp/15 ml olive oil
1 yellow onion, finely diced
Salt and freshly ground black pepper
2 portobello mushrooms (7 oz/200 grams), finely chopped
3 garlic cloves, finely chopped
10 oz/300 grams baby spinach
1 large slice day-old rustic bread (2.6 oz/75 grams), torn into bite-size pieces
2 tarragon sprigs, leaves only
1 thyme sprig, leaves only
1 large egg yolk, lightly beaten