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Kirk's Traveling Kitchen News and Blog

Liverpool House, Montreal, Quebec


I am typically not one to order steak at a restaurant (if you must know I lean toward most things seafood or offal), but when I found myself in Montreal recently at this sister restaurant of the acclaimed Joe Beef, I just had a feeling. Boy was it rewarded, perhaps the best restaurant steak I've ever had, even if you had to go up to one communal chalk board to peruse the menu. I would highly recommend Liverpool House if you're in Montreal:


Here is one of my favorite beef roast recipes:

Simple Beef Rib Roast

Quantity Produced:  Serves 6

Short Rib Roast or Strip Loin                                      4 to 5#
Garlic Cloves, Smashed/Peeled/Slivered                      3 to 6
Kosher Salt or Coarse Sea Salt                         To Taste (about ½ Teaspoon per #)
Freshly Ground Black Pepper                                     To Taste
Small Potatoes, cut into ¼                                            As Needed (optional)

Butter                                                                          2 oz.
Red Wine, For Deglazing                                            1 to 2 ½ Cups
Beef or Veal Demi                                                       1 or 2 Tablespoons
Kosher Salt & Fresh Black Pepper                               as needed

Preparation Procedure-  Preheat oven to 500˚.
Place roast in a 14X12X2 roasting pan, fat side up. Snuggle most of the garlic, if using, under the fat and spread remainder under the meat. Season well with salt and pepper. Roast for 45 minutes. With meat in oven, reduce heat to 325˚ and roast another 12- 25 minutes (about 3 minutes per pound for rare, if want medium roast 5 minutes per pound). Finally, increase heat to 450˚ and roast 15 minutes more. Meat temperature should read 140˚on thermometer (rare) or 160˚ (medium).

Remove roast from oven. Transfer Meat and Potatoes (if using) to a serving platter. Pour or spoon off excess fat. Put pan over high heat and add wine. Deglaze pan well, scraping with wooden spoon. Let reduce by half, add spoonful of demi and combine. Swirl in butter, if using, pour into sauceboat and reserve.