Recipe Type: Beef, Gourmet, Red Wine, Roast, Winter
Ingredients: 1 1/2 cups Merlot or other dry red wine, 1 cup veal or beef demiglace*, 2 1/2 tablespoons vegetable oil, 2 Portobello mushrooms, 2 tablespoons red-currant jelly, 2 teaspoons kosher salt, 3 carrots, 3 celery ribs,3 ounces pearl onions (about 16), 3 tablespoon chopped fresh flat-leafed parsley leaves, 3/4 teaspoon drained bottled horseradish, a 2-rib tied prime beef rib roast (from small end, about 4 1/2 pound trimmed), Accompaniment: 4Yorkshire puddings
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