{"id":431,"date":"2016-11-25T21:24:24","date_gmt":"2016-11-26T04:24:24","guid":{"rendered":"http:\/\/olivereats.ca\/?p=431"},"modified":"2016-11-25T21:45:10","modified_gmt":"2016-11-26T04:45:10","slug":"mustard-glazed-rib-roast","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2016\/11\/25\/mustard-glazed-rib-roast\/","title":{"rendered":"Mustard Glazed Rib Roast"},"content":{"rendered":"<p>(Cook 1 hour per kg)<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">1\/3 cup Dijon mustard 3.5 kg standing rib roast \/ prime rib<\/li>\n<li class=\"ingredient\">2 tbsp (or more) olive oil<\/li>\n<li class=\"ingredient\">2 tbsp soy sauce<\/li>\n<li class=\"ingredient\">2 tbsp chopped parsley<\/li>\n<li class=\"ingredient\">1 tbsp chopped garlic<\/li>\n<li class=\"ingredient\">1 tbsp coarse ground pepper<\/li>\n<li class=\"ingredient\">1 tbsp fresh rosemary or thyme<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3>\n<ol class=\"instructions\">\n<li class=\"instruction\">Preheat Oven to 350<\/li>\n<li class=\"instruction\">Mix all the seasonings together in a plastic bag large enough to hold the roast.<\/li>\n<li class=\"instruction\">Put roast in the bag and roll around until fully covered in seasonings.<\/li>\n<li class=\"instruction\">Refrigerate at least 2 hrs and preferably overnight.<\/li>\n<li class=\"instruction\">Pre-heat oven to broil. Broil roast for 3-4 minutes until browned.<\/li>\n<li class=\"instruction\">Turn down oven to 450 F for 20 minutes.<\/li>\n<li class=\"instruction\">Turn down oven to 325 F for remainder of cooking time (1 hr per kg total cooking time- usually 1 1\/2 hr to 2 hr to finish).<\/li>\n<li class=\"instruction\">Test with meat thermometer.<\/li>\n<li class=\"instruction\">When done, remove from oven and let rest 20 minutes.<\/li>\n<li class=\"instruction\">Make gravy in the meantime.<\/li>\n<li class=\"instruction\">Remove 2 tbsp of fat from pan to saucepan. Heat to medium.<\/li>\n<li class=\"instruction\">Add 1\/2 c chopped shallots and cook 3 minutes or until brown around edges.<\/li>\n<li class=\"instruction\">Stir in 2 tbsp flour.<\/li>\n<li class=\"instruction\">Add 1\/4 c red wine and 1 tbsp balsamic vinegar.<\/li>\n<li class=\"instruction\">Bring to boil.<\/li>\n<li class=\"instruction\">Add 3 c beef broth.<\/li>\n<li class=\"instruction\">Bring to boil then reduce heat to medium and simmer for 5 minutes.<\/li>\n<li class=\"instruction\">Season with salt and pepper.<\/li>\n<\/ol>\n<p><\/div>\n<br \/>\n<!--more--><br \/>\nThanks to Lucy Waverman for the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>(Cook 1 hour per kg)<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[14,10],"tags":[],"class_list":["post-431","post","type-post","status-publish","format-standard","hentry","category-beef","category-entrees"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-6X","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/431"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=431"}],"version-history":[{"count":1,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/431\/revisions"}],"predecessor-version":[{"id":432,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/431\/revisions\/432"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=431"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=431"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=431"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}