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- 1 6 pound beef rib roast
- 1 tablespoon anise seeds, lightly crushed
- 3 tablespoons olive oil
- 3 tablespoons Dijon-style mustard
- 3 cloves garlic, minced
- 3 cups dried figs, apricots, and/or pears
- 1/4 teaspoon ground black pepper
- 12 red boiling onions, peeled and halved
- 2 1/3 cups orange juice
- 3 fresh pears, cut into wedges
- 1 tablespoon all-purpose flour
1. Preheat oven to 325F. Trim fat from beef. In bowl, combine anise, oil, 2 tablespoons mustard, garlic, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper; set aside 3 tablespoons oil mixture. Place beef on rack in a shallow roasting pan. Spread remaining oil mixture on top and sides. Roast 1-1/3 to 2-1/4 hours for medium-rare (135F internal) or 2-1/4 to 2-3/4 hours for medium (150F).
2. Meanwhile, combine dried fruit, onions, 1/3 cup juice, and reserved oil mixture. Fold 18x36-inch heavy foil in half to 18-inch square; place fruit mixture in center. Doublefold opposite foil edges, leaving room for steam. The last 1 hour of roasting time place packet beside roast. The last 30 minutes place pears in pan beside roast; stir once.
3. Transfer roast and pears to platter; cover, let stand 15 minutes. Remove foil packet from oven; set aside. Reserve 1 tablespoon fat in roasting pan; whisk flour into fat. Whisk 2 cups juice with 1 tablespoon mustard; add to pan. Place pan over two burners on medium-high heat. Whisk until thickened and bubbly, scraping up browned bits; whisk 1 to 2 minutes more. Strain; serve with beef,fruits, and onion. Garnish with rosemary. Serves 12.
- Servings Per Recipe 12,
- cal. (kcal) 397,
- Fat, total (g) 15,
- chol. (mg) 75,
- sat. fat (g) 5,
- carb. (g) 38,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 1,
- fiber (g) 5,
- sugar (g) 27,
- pro. (g) 28,
- vit. A (RE) 21,
- vit. C (mg) 15,
- sodium (mg) 312,
- calcium (mg) 91,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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