Standing Rib Roast With Burgundy Gravy
Source of Recipe
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1/2 teaspoon salt
1/4 teaspoon dried basil leaves
1/4 teaspoon dried marjoram leaves
1/4 teaspoon rubby savory
1/4 teaspoon dried thyme leaves
1/4 teaspoon black pepper
Standing 3-rib roast of beef, bone in (8 to 9 pounds)
1 teaspoon liquid gravy seasoning
1/2 cup Burgundy wine
6 tablespoons roast beef drippings
1/4 cup unsifted all-purpose flour
1/2 teaspoon salt
Dash of black pepper
2 cans (10 1/2 ounce size) condensed beef broth, undiluted
1/2 cup Burgundy wine
Preheat over to 325. Mix salt, herbs and pepper. Rub herb mixture
into beef on all sides and stand roast fat side up in a shallow
roasting pan. Insert meat thermometer through outside fat into
the thickest part of the meat. (Thermometer should not rest in fat
or on bone.)
Mix liquid gravy seasoning with 1/2 cup Burgundy. Spoon some over
beef; place beef in oven uncovered. Roast, basting several times
with remaining Burgundy mixture, 3 1/2 hours for rare (140), 4 1/2
hours for medium (160), and 5 hours for well done (170).
When roast is done, lift with two large forks and place on heated
platter; cover with aluminum foil. Pour off drippings and reserve;
let roast stand in warm place while you make gravy. Roast will be
easier to carve after standing 20 to 30 minutes.
Return 6 tablespoons reserved drippings to roasting pan. Stir in
flour, salt, and pepper to make a smooth mixture. Gradually add
the beef broth and Burgundy, stirring until the mixture is free of
lumps.
All browned bits from roasting pan should be loosened and dissolved
in broth mixture. Bring gravy to boiling, stirring constantly.
Reduce heat and simmer 5 minutes, stirring constantly. Season with
salt and pepper. (Makes about 3 cups of gravy.)
Using a large sharp carving knife, carve across roast toward bone.
Cut along bone to remove slices. Slide a knife under meat slice to
place on serving platter. Serve with Burgundy Gravy.
Makes about 10 servings.
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