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