Roast beef takes very well to all kind sof sauces, and the rich ruby hue of Pomegranate sauce will be quite festive. To serve 8:
Prep Time: 30 minutes
Cook Time: 90 minutes
Ingredients:
- 4.5 pounds (2 k) beef -- rib eye roast.
- 3 pomegranates
- 3 tablespoons olive oil
- 1/4 cup (50 g) unsalted butter
- The juice of a half a lemon
- Salt and pepper
Preparation:
Seed two of the pomegranates and squeeze the seeds in a potato ricer to extract the juice. Tie the meat, set it in a roasting pan with the oil, and brown it on top of the stove over a brisk flame. In the meantime, heat your oven to 440 F (220 C). When the meat is browned on all sides sprinkle it with the juice of the two pomegranates, season it with salt and pepper, and roast it for about 20 minutes per pound. Baste it frequently with the pan juices and turn it carefully 3-4 times as it cooks. In the meantime, seed the remaining pomegranate.Remove the roast beef when it is done, and while it is resting degrease the drippings. Stir in the lemon juice, a tablespoon or two of warm water, and cook it over a brisk flame for a few minutes. Remove the sauce from the flames and stir in the pomegranate seeds. Untie the roast, pour the sauce over it, and serve.
The wine? A red, though not something towering. I'd be tempted to go with a good unoaked Barbera or a top-notch Dolcetto di Dogliani, for example Francesco Boschis.
