 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
|
The gravy for this recipe calls for a dry red wine. We recommend either Merlot or Cabernet Sauvignon. Ingredients:
1/4 cup all-purpose flour |
2 tablespoons dry mustard |
1 1/2 tablespoons chopped fresh rosemary |
2 teaspoons seasoned salt |
2 teaspoons seasoned pepper |
1 (8-pound) rolled boneless rib roast |
1 cup dry red wine |
2 cups beef broth |
1/2 cup water |
Directions:
1. Combine first 5 ingredients. Reserve 3 tablespoons flour mixture. Pat remaining flour mixture evenly over roast.
2. Place roast, fat side up, on a rack in a shallow roasting pan.
3. 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.
4. Whisk together reserved 3 tablespoons 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.
|
|