Christmas: Rib Roast with Madeira Gravy *
Source of Recipe
From "Country Woman Christmas 2006"
List of Ingredients
- 2 tsp salt
- 1� tsp ground thyme
- 1 tsp pepper
- 1 boneless beef rib roast (7 to 8 pounds)
- .
- -- Gravy --
- � pound sliced fresh mushrooms
- � cup finely chopped onion
- 2 Tbsp tomato paste
- 3 cups beef broth
- � cup all-purpose flour
- � cup Madeira wine (or additional beef broth)
- 2 Tbsp lemon juice
- Salt and pepper to taste
Instructions
- 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.
- Meanwhile, for gravy:
Pour pan drippings and loosened browned bits into a 4-cup measuring cup. Skim fat, reserving � cup; set drippings aside. In a skillet, saut� the mushrooms and onions in reserved fat until tender. Add tomato paste; cook and stir until combined. Remove from heat.
- Add enough beef broth to reserved drippings to measure 3� 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.
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