- 1 (6 lb) beef rib roast
- 1 T anise seed, crushed
- 3 garlic cloves, minced
- 3 T olive oil
- 2 T Dijon mustard
- 1/2 t salt
- 1/4 t pepper
- 3 c dried apricots
- 12 red boiling onions, halved
- 1/3 c orange juice
- 3 fresh pears, wedged
Pre-heat oven to 325F.
Trim fat from the roast and discard.
In a mixing bowl, add in this order: anise seed, garlic, oil, mustard, salt and pepper. Whisk ingredients together to combine well.
Remove 3 T of the mixture and reserve for later.
Place the roast on a rack in a shallow baking pan.
Brush the roast with the oil mixture (not the reserved mixture) to completely cover.
Bake in oven for 1 1/2 hours.
Note: Prepare the fruit mixture and pears detailed below so they are ready to place in the same oven when the roast has been baking for 1 hour.
Place dried apricots, onions, orange juice and reserved oil mixture into a bowl. Toss well to coat the fruit and onions.
Place the fruit mixture on a large piece of aluminum foil. Fold foil over to cover mixture, leaving enough room for steam.
Put foil in oven next to the roast and bake for 30 minutes.
Put the pears in an oven-proof pan, and bake for 30 minutes with the roasting pan and foil.
When done, place the roast on a platter and garnish with pears, apricots and onions.
Cover and allow to stand for 15 minutes before serving.