A simple dinnertime classic, Ontario rib roast is slow cooked in a vegetable medley and spiced balsamic sauce until it’s melt-in-your mouth tender. Adding a yummy twist, the vegetables are then puréed and poured over the finished roast, locking in all the great flavours and nutrients.
4 lb (2 kg) Ontario boneless blade or cross rib roast
2 tbsp (30 mL) all purpose flour
2 tbsp (30 mL) vegetable oil
1-1/2 cups (375 mL) chopped onions
1 cup (250 mL) chopped celery
1 cup (250 mL) chopped carrots
3 cloves garlic, minced
1 tsp (5 mL) salt
1 tsp (5 mL) cracked black pepper
1 tbsp (15 mL) tomato paste
1/4 cup (50 mL) balsamic vinegar
1 28 oz (796 mL) can diced tomatoes
1 cup (250 mL) beef broth
2 sprigs fresh thyme
1 sprig fresh rosemary
2 bay leaves
1/4 cup (50 mL) fresh parsley
Preheat oven to 325°F (160°C).
Pat meat dry and sprinkle with flour, shaking off any excess. In Dutch oven or heavy saucepan, heat oil over medium high heat; brown beef all over, about 8 minutes. Transfer to plate.
In same saucepan or Dutch oven over medium heat add onions, celery, carrots, garlic, salt and pepper. Cook, stirring often for 5 minutes. Stir in tomato paste; cook one minute. Add balsamic vinegar, scraping any brown bits from the bottom of the pan and let vinegar reduce by half. Add tomatoes, broth, thyme, rosemary and bay leaves; bring to simmer. Return beef to pan, cover; cook in oven, turning every half hour, for 2-1/2 to 3 hours. Remove roast with tongs and transfer to platter; keep warm.
Remove bay leaves and thyme and rosemary stems from sauce. Pour remaining cooking liquid in blender; process until smooth and serve over roast. Sprinkle with parsley.
Makes 12 servings.
Per serving: about 250 cal, 33 g pro, 9 g total fat (3 g sat fat), 8 g carb, 2 g fibre, 65 mg chol,
510 mg sodium. %RDI: iron 20%, calcium 4%, vit A 45%, vit C 2%