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Christmas: Rib Roast with Madeira Gravy *

Source of Recipe


From "Country Woman Christmas 2006"



List of Ingredients



• 2 tsp salt
  
• 1¼ tsp ground thyme
  
• 1 tsp pepper
  
• 1 boneless beef rib roast (7 to 8 pounds)
  
• .
  
• -- Gravy --
  
• ½ pound sliced fresh mushrooms
  
• ½ cup finely chopped onion
  
• 2 Tbsp tomato paste
  
• 3 cups beef broth
  
• ¼ cup all-purpose flour
  
• ½ cup Madeira wine (or additional beef broth)
  
• 2 Tbsp lemon juice
  
• Salt and pepper to taste
  






Instructions



1. Combine the salt, thyme and pepper; rub over roast. Place, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 3 hours, or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°.) Transfer to a warm serving platter. Let stand 20 minutes.
   
   
2. Meanwhile, for gravy:
   Pour pan drippings and loosened browned bits into a 4-cup measuring cup. Skim fat, reserving ¼ cup; set drippings aside. In a skillet, sauté the mushrooms and onions in reserved fat until tender. Add tomato paste; cook and stir until combined. Remove from heat.
   
   
3. Add enough beef broth to reserved drippings to measure 3½ cups. In a large saucepan, combine the flour, wine, lemon juice, and broth mixture until smooth. Stir in mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper.
   Slice roast and serve with gravy.
   
   Makes 14 to 16 servings.