Standing Rib Roast with Bordelaise Sauce
Ingredients
- 12 cloves garlic, peeled
- 1 (4-rib) roast (about 8 lbs.)
- Salt and freshly ground black pepper
- 1 bottle red wine
- 4 carrots, peeled, trimmed, and chopped
- 4 ribs celery, chopped
- 2 sweet onions, peeled and chopped
- 5 bay leaves
- 1 bunch fresh thyme
- 2 tbsp. demi-glace
- 4 shallots, peeled and finely chopped
- 1⁄4 cup minced fresh parsley
- 4 tbsp. butter
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