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Ingredients

Directions

  • Stud roast with garlic and fennel by inserting tip of a small sharp knife into meat to make 12 evenly spaced cuts about 1 inch deep. Push garlic and a sprinkling of fennel seeds into each meat pocket, using knife tip to carefully hold open meat if needed.

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  • For marinade: Place meat in an extra-large resealable plastic bag set in shallow dish. In a medium bowl, combine 1 cup of the broth, the wine, onion, oil, parsley sprigs, marjoram sprigs, celery salt and hot pepper sauce. Pour marinade over meat. Seal bag; turn to coat meat. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Drain meat, reserving marinade. Strain marinade through a mesh sieve; discard solids. Store marinade, covered, in the refrigerator.

  • Place meat, rib side down, in a shallow roasting pan. Insert a meat thermometer into center of meat. Do not let the thermometer stem touch either the bone or the pan.

  • Roast, uncovered, in a 325°F oven for 1 3/4 to 2 1/4 hours or until thermometer registers 145°F to 150°F. Remove meat from oven and transfer to a cutting board. Cover loosely with foil; let stand for 15 minutes before carving the meat (155°F to 160°F after standing). While meat stands, prepare the wine sauce and bake Pimiento Corn Muffins.

  • For wine sauce: Pour 2 tablespoons of the pan drippings into a medium saucepan (discard any remaining drippings). Heat drippings over medium heat. Add shallot; cook and stir about 5 minutes or until tender. Stir in flour. Add the remaining 3/4 cup chicken broth and 3/4 cup of the reserved marinade all at once to flour mixture in the saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in snipped parsley and marjoram. Season to taste with salt and pepper.

  • Carve the meat. If you like, reserve half of the meat for Thai-Style Salad. Store reserved meat, covered, in the refrigerator for up to three days.

  • To serve, pass the sauce with meat. Serve with hot mashed potatoes, steamed broccoli and Pimiento Corn Muffins.

Nutrition Facts

681 calories; 31 g total fat; 122 mg cholesterol; 1197 mg sodium. 56 g carbohydrates; 40 g protein;

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