Shelly's Recipe

RIB ROAST WITH BURGUNDY SAUCE

Category: Roasts/Tenderloin - Beef

1/2 tsp salt
1/4 tsp dried basil leaves
1/4 tsp dried marjoram leaves
1/4 tsp rubbed savory
1/4 tsp dried thyme leaves
1/8 tsp black pepper
Standing 3-rib roast of beef, bone in (8 to 9 lbs)
1 tsp liquid gravy seasoning
1/2 cup Burgundy wine

Burgundy Sauce:
6 tbsp roast beef drippings
1/4 cup unsifted all-purpose flour
1/2 tsp salt
Dash black pepper
2 cans(10 1/2oz size) condensed beef broth, undiluted
1/2 cup Burgundy wine

Preheat oven to 325. Mix salt, herbs and pepper. Rub herb mixture into beef on all sides and stand roast fat side up in 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 (140F), 4 1/2 hours for medium (160F), 5 hours for well done (170F).

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 a warm place while you make gravy. Roast will be easier to carve after standing 20 to 30 minutes.

Prepare Burgundy Gravy: Return 6 tbsp 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 3 cups gravy.

To serve: 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.

CARVING TIPS
Place the rib roast on a platter so that the cut surface is up and the ribs are to your left. Insert a carving fork into the roast below the top rib.

Using a very sharp carving knife, cut horizontally from the outside toward the bone. Then cut vertically along the bone with the tip of the knife to release the slice of meat. Slide the knife under the slice of meat, steady the meat with the fork and transfer it to a serving dish. Continue carving meal, cutting thin or thick slices as desired. Serves 8-10