Savory Rib Roast with Burgundy Gravy
Here's the recipe for the rib roast I do every year at Christmas time - it really is mighty tasty!
Sorry I missed CF's post about needing a recipe to deal with his bargain roast - didn't see it until just a bit ago, tonight.
Ingredients:
For the Roast:
1/2 tsp. salt 1/8 tsp. freshly ground black pepper
1/4 tsp. dried marjoram Standing 3-rib roast of beef, bone in (8 to 9 lb.)
1/4 tsp. dried thyme 1 tsp. liquid browning and seasoning sauce
1/4 tsp. dried basil 1/2 cup good Burgundy wine
1/4 tsp. rubbed savory
For the Burgundy Gravy:
6 tbls. roast beef drippings
1/4 cup unsifted all-purpose flour
1/2 tsp. salt
Dash freshly ground black pepper
2 cans condensed beef broth (undiluted)
1/2 cup good Burgundy wine
Directions:
Preheat oven to 325 degrees. Mix salt, herbs and pepper and rub herb mixture into beef roast on all sides and stand roast, fat side up, in a shallow roasting pan (I usually use the broiler pan that came with my oven). If using a meat thermometer, insert it into the roast through the fat into the thickest part of the muscle, being sure not to rest point on fat or bone. Mix browning and seasoning sauce with 1/2 cup Burgundy. Pour this mixture over the roast and place roast in oven, uncovered. Roast, basting several times with remaining Burgundy mixture. 3 1/2 hours for rare (140 on thermometer), 4 1/2 hours for medium (160 on thermometer) or 5 hours for well done (170 on thermometer).
When roast is done to your liking, remove with two large forks to a heated platter and cover with foil. Pour off drippings and reserve. Let stand in warm place while you make gravy and Yorkshire Pudding (I've got a good recipe for Yorkshire Pudding, too, if anyone wants it) Then proceed to make gravy to go with roast.
Return 6 tbls. of reserved drippings to roasting pan. Stir in flour, salt and pepper to make a smooth mixture.
Gradually add beef broth and Burgundy wine, stirring until thickened and free from lumps.
Serve wtih roasted potatoes and vegetables of choice. And, of coarse, Yorkshire Pudding! This roast is succulent and delicious! Enjoy!
If using a larger rib roast with more bones, adjust herbs and liquids accordingly to taste. But the 3-rib roast is just about perfect for our family who gather to chow down at Christmas (or any other time)
