Rib Roast with Madeira Gravy |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 14 |
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I discovered this recipe years ago, and it proved to be such a winner that I still enjoy serving it to family and friends during the holidays. Ingredients:
2 teaspoons salt |
1-1/4 teaspoons ground thyme |
1 teaspoon pepper |
1 beef ribeye roast (7 to 8 pounds) |
gravy: |
1/2 pound sliced fresh mushrooms |
1/2 cup finely chopped onion |
2 tablespoons tomato paste |
3 to 3-1/2 cups beef broth |
1/4 cup king arthur unbleached all-purpose flour |
1/2 cup madeira wine or additional beef broth |
2 tablespoons lemon juice |
salt and pepper to taste |
Directions:
1. Combine salt, thyme and pepper; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Transfer to a warm serving platter. Let stand 20 minutes.
2. Meanwhile, for gravy, pour pan drippings and loosened browned bits into a 4-cup measuring cup. Skim fat, reserving 1/4 cup; set drippings aside. In a skillet, saute the mushrooms and onion in reserved fat until tender. Add tomato paste; cook and stir until combined. Remove from the heat.
3. Add enough beef broth to reserved drippings to measure 3-1/2 cups. In a large saucepan, combine flour, wine, lemon juice and broth mixture until smooth. Stir in mushroom mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Season with salt and pepper. Slice roast and serve with gravy. Yield: 14-16 servings.
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