TARRAGON AND SCOTCH MARINATED RIB ROAST
1 rib roast: ribs #1 and 2, boned, trimmed of fat (2-1/2 pounds)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
4 - 4" sprigs fresh tarragon, minced
2-3 tablespoons scotch whiskey
Combine salt, pepper and tarragon pieces in a Pyrex pie plate. Pour 1 tablespoons scotch into another pie plate
Divide the roast into two equal pieces. Roll them in the herb seasonings. Place them on the plate wet with scotch. Drizzle on more scotch until all the surfaces are damp. Cover tightly with plastic and let marinate at least 1 hour or refrigerate overnight.
Preheat the grill on high. Pat dry the rib roastlets. Lightly coat with Canola or sunflower oil. Place on the grill over direct heat for 6 minutes, turning at 3 minutes. Turn the heat down to low, cover the grill and cook 10-12 minutes more. Internal temperature should rise to 140 degrees. Rest for 10 minutes.
Cut each piece into 2-3 servings with Shallot Mayonnaise and Scotch Barley.
Yield: 6 servings
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