- Average
- Average budget
Ingredients
- 3 rib roast beef, bone in
- 14 teaspoon dried majoram leaves
- 14 teaspoons dried thyme leaves
- 14 teaspoons rubbed savory
- 14 teaspoon dried basil leaves
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon meat-extract paste
- 1 1/2 cups Burgundy
- 6 tablespoons flour
Preparation
Step 1
Preheat oven to 325F. Place beef, fat side up, in shallow, open roasting pan. Do not use rack; let beef rest on bones
Step 2
Put wine on first. Mix herbs with salt and pepper
Step 3
Rub herb mixture into surface of beef on al sides. Insert meat thermometer through out side fat into thickest part of muscle; point should not rest on fat or bone
Step 4
Dissolve meat-extract paste in 1/2 cup hot water. Use mixture to baste beef
Step 5
Roast beef, uncovered, basting several times with remaining Burgundy mixture. Roast until of desired doneness.
Step 6
Remove roast to heated platter. Let stand in warm place 20 minutes before carving
Step 7
Meanwhile make gravy; Pour off drippings from roasting pan into measuring cup. Pour back 6 tablespoons into pan. Stir in flour to make a smooth mixture
Step 8
Gradually add 1 1/4 cups water and remaining 1 cup Burgundy, stirring until smooth and browned bits in pan are dissolved
Step 9
Bring to boiling, stirring. Reduce heat, and simmer, stirring, 5 minutes longer. Add more salt and pepper, if necessary. Serve with beef
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