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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1/4 cup flour
2 tbsp dry mustard
1 1/2 tbsp chopped fresh rosemary
2 tsp seasoned salt and seasoned pepper
1 (8-lb) rolled boneless rib roast
1 cup dry red wine (recommend either Merlot or Cabernet Sauvignon)
2 cups beef broth
1/2 cup water
Combine first 5 ingredients. Reserve 3 tbsp flour mixture. Pat remaining flour mixture evenly over roast.
Place roast, fat side up, on a rack in a shallow roasting pan.
Bake, uncovered, at 325 for 3 hours or until meat thermometer registers 135° or until desired degree of doneness. Remove roast from pan, reserving drippings. Let stand 10 minutes before serving.
Whisk together reserved 3 tbsp flour mixture, 1/2 cup pan drippings (adding additional water, if necessary, to equal 1/2 cup), wine, broth, and 1/2 cup water in a saucepan over medium heat. Cook, stirring occasionally, until thick and bubbly. Serve over roast. Serves 16
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HERBED ROAST BEEF
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1/4 cup flour
2 tbsp dry mustard
1 1/2 tbsp chopped fresh rosemary
2 tsp seasoned salt and seasoned pepper
1 (8-lb) rolled boneless rib roast
1 cup dry red wine (recommend either Merlot or Cabernet Sauvignon)
2 cups beef broth
1/2 cup water
Combine first 5 ingredients. Reserve 3 tbsp flour mixture. Pat remaining flour mixture evenly over roast.
Place roast, fat side up, on a rack in a shallow roasting pan.
Bake, uncovered, at 325 for 3 hours or until meat thermometer registers 135° or until desired degree of doneness. Remove roast from pan, reserving drippings. Let stand 10 minutes before serving.
Whisk together reserved 3 tbsp flour mixture, 1/2 cup pan drippings (adding additional water, if necessary, to equal 1/2 cup), wine, broth, and 1/2 cup water in a saucepan over medium heat. Cook, stirring occasionally, until thick and bubbly. Serve over roast. Serves 16
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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