Veal Rib Roast with Cranberry-Port Sauce
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INGREDIENTS 4 to 5 pound veal rib roast (cap removed)
2 tablespoons Dijon-style mustard
1 can (16-ounces) whole berry cranberry sauce
1/3 cup Ruby port wineCOATING
1-1/4 cups soft bread crumbs
3 tablespoons fresh parsley, minced
2 tablespoons butter, melted
2 medium cloves garlic, crushed
1-1/4 teaspoons dried marjoram leavesHeat oven to 325 degrees. Place veal roast, rib ends down, in shallow roasting pan. Insert oven-proof meat thermometer so tip is centered in thickest part of veal, not touching bone or resting in fat. Do not add water or cover. Roast in 325 degree oven to desired doneness, approximately 22 to 27 minutes per pound for medium. (Do not overcook).
Meanwhile in medium bowl, combine coating ingredients; set aside.
Approximately 30 minutes before end of roasting time, remove roast from oven. Spread mustard evenly over top surface of roast. Coat with crumb mixture, patting firmly into mustard. Return roast to oven and continue roasting. Remove roast when meat thermometer registers 155 degrees for medium. Let stand 15 minutes. (Temperature will continue to rise approximately 5 degrees to reach 160 degrees for medium.)
Meanwhile, skim fat from drippngs, if necessary. Add wine to drippings, stirring until browned bits attached to pan are dissolved. Transfer drippings to medium saucepan; add cranberry sauce and cook over medium-high heat 10 minutes or until sauce is thickened, stirring frequently. Trim excess fat and remove back bone from roast. Carve roast between bones into thick slices. Serve with sauce.
Serves 8 to 10
NOTES - Ask meat retailer to loosen the chine bone (back bone). After roasting, the back bone can be easily removed by running a knife along edge of roast. No water is needed in the roasting pan, this is a dry heat cooking method.