Name: Rib Roast Of Beef With Red Wine Pan Jus
Prep time: 15 min
Cook time: 2 h
Yield: 10
Ingredients: 2 garlic cloves, crushed; 2 tbsp extra-virgin olive oil; 1 tbsp Dijon mustard; 1 tbsp finely chopped thyme, plus 4 extra sprigs; 2 tbsp black peppercorns, coarsely crushed; 1 French-trimmed 6-cutlet beef rib rack (about 3.2kg), at room temperature; 6 Spanish onions, 2 thickly sliced into rounds and 4 cut into wedges; 1 garlic head, halved horizontally; 300 ml port; 300 ml red wine, such as cabernet sauvignon; 1 litre beef bone broth; 1 tbsp red wine vinegar, or to taste; Purple radish sprouts, to serve

VMG Recipes