Recipe - Roast Prime Rib Of Veal

1 7rib roast of veal
Crushed black peppercorns
Soy sauce and/or
Worcestershire sauce
1 Clove garlic; pureed

SAUCE
Veal drippings from roast
pan; with bones
2 cup Water
2 cup Chardonnay wine
2 tablespoon Frenchstyle mustard
2 tablespoon Finely chopped celery
2 tablespoon Finely chopped carrots
2 tablespoon Finely chopped gr onion
1 tablespoon Finely chopped parsley
2 cup Finely chopped shallots

Preheat oven to 400 F. Remove all bones except rib bones from the roast.
Rub all surfaces of roast with crushed peppercorns, soy and/or
Worcestershire sauce and garlic. Place roast on rack in roasting pan. Prop
up roast with extra bonesotherwise roast has a tendency to be limp. Roast
uncovered in preheated oven for 15 minutes. Reduce heat to 250 F and
continue cooking until internal temperature reaches 140F Remove from oven
and let sit 15 minutes, Slice 1 rib per person and serve with sauce. Sauce:
Deglaze roasting pan and extra bones over range, adding water to pan.
Strain into saucepan. Add remaining ingredients. Simmer 20 minutes.

WOODEN ANGEL

PITTSBURGH, BEAVER

WINE: RIDGE VINEYARDS ZINFANDEL

From the Micro Cookbook Collection of American recipes, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.