Details for MCKAYS MARKET - Ad from 2017-12-07

Herbed Standing Rib Roast

Sugar Mountain Potatoes

Ingredients:

Ingredients:

1

standing rib beef roast (6-8 lbs. ), trimmed*

3 pounds

3 Tablespoons

minced fresh thyme

2 Tablespoons

olive oil

1/4 cup

1 Tablespoon

dijon mustard

2 cloves

garlic, minced

1 teaspoon

salt

1 teaspoon

freshly ground black pepper

2 Tablespoons

flour

2 cups

beef broth

1 cup

red wine

Yukon Gold potatoes,
unpeeled, washed and
sliced into 1/4” thick ovals

1/4 cup

all purpose flour

2 cups

half and half

(1/2 stick) unsalted butter

1/4 teaspoon

salt

8 ounces

cooked ham, coarsely
chopped

1 teaspoon

pepper

1/2 cup

shallots, finely chopped

1 cup

fresh chives, finely
chopped

2 teaspoons

garlic, finely chopped

2 cups

grated parmesan cheese
Garnish with fresh chopped
chives if desired

Directions:
Preheat oven to 350 degrees F.

Directions:

Add sliced potatoes to a large pot of boiling water and cook for 10 minutes. Drain potatoes and set aside.

Heat oven to 350 degrees F. Place roast in shallow roasting pan.

Melt butter in large skillet. Add ham and saute for 2 minutes. Add shallots and garlic and saute for 1 minute.

Combine thyme, olive oil, mustard, minced garlic, salt and pepper; spread mixture over
meat. Roast meat about 2 1/2 hours (see cooking times below**). Remove meat from
oven, place on serving platter, tent with aluminum foil and let stand 15 minutes.

Add flour and stir with a wire whisk until throughly incorporated. Add half and half, salt and pepper and stir
until mixture begins to thicken. Remove from heat and fold in chives and cheese.
Spray a 13 x 9- inch baking dish with nonstick spray. Cover the bottom of the dish with a layer
of potatoes. Place half of the sauce over the potatoes. Repeat with the remaining potatoes and
cover with the remaining sauce.

Prepare the gravy by removing all but 2 Tablespoons fat from pan drippings and set
aside. Set pan on stove top straddling two burners set on medium heat.

Cover with foil and bake for 30 minutes. Increase temperature to 375 degrees F, remove foil and
bake for an additional 15 minutes.

Whisk flour and broth together until smooth and slowly add to pan drippings; cook for 1
minute, whisking constantly. Add remaining pan juices and red wine; bring to boil stirring
until mixture has thickened. Serve gravy with roast.

59¢lb.
Local Northwest

Red or Yukon
Gold Potatoes

Sprinkle top of casserole with freshly chopped chives if desired and serve piping hot.

3.99lb.

$

Signature Angus USDA Select,
Tender Trimmed, Boneless Beef

Cross Rib Roast

1.49lb.

$

Cook’s Old Fashioned, Smoked, Bone-In

Shank Half
Ham Portions

FRESH

value
pack

3.29*

$

Western Family 1lb. Salted or Unsalted

Butter

2 $4

69¢

for

Gold Medal 5lb Regular or Unbleached

Flour

Swanson 14.5 oz Selected

Broth

*With coupon. Find it in this week’s circular.

9.69

Meat Sale

750 ml. or 1.5 Liter Selected

December 7-9, 2017
Bandon, Myrtle Point, Reedsport,
Gold Beach, Coquille, Lincoln City

$

Clos Due Bois
or Woodbridge

Sneak Peak

BOGO FREE Black Forest Ham...... $1999
Whole Chickens........................... 69¢ lb.
Boneless Beef Rib Eye ............. $495 lb.
Boneless Pork Sirloins ............ $185 lb.
USDA Choice Sirloin Tip ......... $295 lb.
Super Lean Ground Beef......... $295 lb.
Boneless Beef New York .......... $395 lb.
Boneless Beef Tri-Tips ............. $345 lb.
Boneless Pork Loins .................$225 lb.
Boneless Skinless Chicken Breast ...$175 lb.

6.49

$

Natural Directions 16.9 oz

Extra Virgin
Olive Oil

ORGANIC

For more healthy recipes visit www.mckaysmarket.com/Recipes

Community. Values. Fresh.
Oregon Grown, Employee Owned!

www.mckaysmarket.com | 149 S 7th Street, Coos Bay , OR 97420 | (541) 267-3811 |

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