Rosemary Rib Roast with Cipollini
- ½ cup dry red wine
- 16 small cipollini onions
- 12 large sprigs fresh rosemary
- 1/8 teaspoon coarse salt
- 2 large garlic cloves, coarsely chopped
- 1 (3-rib) standing "rib roast":/ingredients/240 (about 7 ½ pounds)
Use a sharp, flexible knife to cut the roast off the ribs, by running the knife down along the ribs and almost scraping them. Mash garlic and salt into a paste, either in a mortar and pestle or with a chef’s knife on a cutting board. Rub paste into roast. Season roast all over with additional s...