Standing Rib Roast with Burgundy Gravy
Ingredients
- 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 tablespoon roast beef drippings
- 1/4 cup unsifted all-purpose flour
- Dash of black pepper
- 2 can (10 1/2 ounce size) condensed beef broth, undiluted
Instructions
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.