Rib Eye with Honeyed Carrots
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Cooking tools:
- Fine-mesh sieve
- Potato masher
- Stockpot
- Roasting pan
- Oven
- Pot
- Skillet
- Stove
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Spatula
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- 24 to 26 ounces prime rib
- 1 teaspoon ground fennel
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 onion worth of mirepoix
- 2 to 5 pounds beef or veal bones
- 1 tomato
- 1/2 head garlic
- 1 bunch of bouquet garni
- 2 Yukon potatoes
- 1/4 cup soy milk
- 1/4 pound margarine
- 1 white onion
- olive oil
- margarine
- 4 carrots
- 1 teaspoon coriander
- 1/8 cup Gefen Honey
- 1 teaspoon olive oil
- salt, to taste
- pepper, to taste
- vegan feta
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