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Rib Roast with Ehu Ale Jus, Cranberry Glaze, Bread Pudding

5 pounds Rib Roast
12 cloves Garlic
3 tablespoons Hawaiian salt
1 tablespoon Crack Black Peppercorn
3 ounce each Mire Poix: Onions, Celery, and Carrots
3 tablespoons Herb Butter
1 cup Ehu Ale

Cranberry Glaze:
1/2 cup Water
1 cup Sugar
1 pound Fresh Cranberries
1 Orange, sliced

Bread Pudding:
Bread, day old & cubed
Salt & Pepper
2 Eggs
1 cup Parmesan Cheese

Sauted:
1 Round Onion, sliced
1 cup Shiitake Mushrooms
1 cup Oyster Mushrooms
2 teaspoons Garlic, minced

Stand the rib roast and if a pop-up timer is available, place it into the top center of the meat. With a sharp knife, poke holes into various parts around the roast and plug them with a clove of garlic. Season with Hawaiian salt and peppercorns. Take a large baking pan that contains the mire poix and lay rib roast on top. In a separate saucepan, combine herb butter with Ehu ale and bring to a boil. The heating will burn off the alcohol but keep flavors in. Remove from heat and either pour over the roast and vegetables or place in a baster and gradually baste roast while cooking. Bake in oven at 325 degrees F for an hour, more or less depending on preference of doneness.

Prepare cranberry glaze by mixing water, sugar, cranberries & orange in a saucepan and heat. Stir occasionally. The mixture should thicken slightly. Set aside.

When making the bread pudding, place bread in a large bowl, with milk and let the bread absorb it. Season with salt & pepper. Add eggs and Parmesan cheese. Mix. Stir in sauted array of onions and mushrooms. Place two large cylinder molds (about 3 inches rings) on top of a pie tin and stuff with bread pudding. Place in oven for 45 minutes to an hour. Remove from molds when cooked and slice in half.

Remove roast when done. Layer vegetables on a large serving plate and place roast on top. Lay pieces of bread pudding along the side and pour cranberry glaze over the roast. Enjoy!