Rib Roast With Burgungy Gravy
From spinach1948 14 years ago- 300 minutes to make
- Serves 10
Rib Roast--A Truly American Fare. This rib roast is the richest, juiciest and most tender of beef cuts. Complemented with rich brown gravy made with Burgundy Wine. Serve with Yorkshire pudding (posted separately). Read more Adapted from McCall's Cooking School Recipe 1992 along with the photos. See less
Ingredients
- Ingredients: shopping list
- ½ tsp. salt shopping list
- ¼ tsp. dried basil leaves shopping list
- ¼ tsp. dried marjoram leaves shopping list
- ¼ tsp. Rubbed savory shopping list
- ¼ tsp. dried thyme leaves shopping list
- 1/8 black pepper shopping list
- Standing 3-rib roast of beef, bone in ( 8 to 9 Lbs.) shopping list
- 1 tsp. Liquid gravy seasoning shopping list
- ½ cup Burgundy wine shopping list
- Burgundy gravy Ingredients: shopping list
- 6 Tbs. roast beef drippings shopping list
- ¼ cup all-purpose flour shopping list
- ½ tsp. salt shopping list
- Dash pepper shopping list
- 2 cans ( 10 ½ -oz size ) condensed beef broth, undiluted shopping list
- ½ cup Burgundy wine shopping list
How to make it
- 1)Preheat oven to 325F. 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.)
- 2)Mix liquid gravy seasoning with ½ cup Burgundy Wine. Spoon some over beef; place beef in oven uncovered. Roast, basting several times with remaining Burgundy mixture, 3 ½ hours for rare ( 140F ), 4 ½ hours for medium ( 160F ), 5 hours for well done ( 170F ).
- 3)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.
- 4)Prepare Burgundy Gravy: 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 Wine, stirring until the mixture is free of lumps.
- 5)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 of gravy.
- 6)To serve: Using a large sharp carving knife, carve across roast toward bone. Cut along bone to remove slices. Slide knife under meat slice to place on serving platter. Serve with Burgundy Gravy.
- Nutritional Values: Calories per serving: 925, Protein: 50g, Carbohydrate: 4g, Fat: 68g, Cholesterol: 188mg, Sodium: 694.
- NOTE: The Recipe for the Yorkshire pudding is posted seperatly.
People Who Like This Dish 4
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The Rating
Reviewed by 3 people-
I found it - missed it the first time around. Ed, this sounds wonderful. My Dad used to make burgundy gravy - I'm curious to see if this tastes like his. He has been gone for 40 years but I can still taste it! Thanks for the great post.
valinkenmore in Malott loved it
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