Rosemary Rib Roast with Cipollini

Rosemary Rib Roast with Cipollini
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  • 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...

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