Roast Beef with Gravy
Ingredients
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon grated fresh gingerroot
- 1 5- to 6-pound beef rib roast
- Onion Gravy (see recipe below)
- 1 teaspoon salt
- 1/4 teaspoon pepper
Instructions
Prep Time: 18 minutes
Cooking Time: 150 minutes
Combine rosemary, gingerroot, salt, and pepper; rub on all surfaces of meat. Place
roast, rib side down, in shallow roasting pan. Insert meat thermometer. Make sure
that the thermometer bulb doesn't rest on bone.
Roast in a 350¡ F oven till meat thermometer reaches desired temperature. Allow
2-1/2 to 2-3/4 hours for 140¡ F to 145¡ F (medium-rare); 3 to 3-1/4 hours for 155¡
F (medium); and 3-1/4 to 3-1/2 hours for 170¡ F (well done). Cover meat; let stand
about 15 minutes before carving. Serve with Onion Gravy.
Onion Gravy: Cook 1 large onion, chopped, in 3 tablespoons fat from pan drippings,
margarine, or butter in a medium saucepan till tender but not brown. Stir in 1/4
cup all-purpose flour, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon
dried rosemary, crushed. Add beef broth to any pan drippings to equal 2 cups. Stir
into flour mixture. Cook and stir over medium heat till mixture is thickened and
bubbly. Cook and stir 1 minute more. Makes 2-1/2 cups.
Copyright 1999 Meredith Corp