Ian M.
New member
1/2 tsp. salt
1/4 tsp. dried marjoram leaves
1/4 tsp. dried thyme leaves
1/4 tsp. dried basil leaves
1/4 tsp. rubbed savory
1/4 tsp. pepper
1 Standing Rib roast of beef - bone in 8 to 9 pounds
1 tsp. liquid browning and seasoning sauce
1/2 cup good Burgundy wine
Burgundy gravy:
6 tbls. roast beef drippings
1/4 cup unsifted all-purpose flour
1/2 tsp. salt
Dash of pepper
2 cans condensed beef broth - undilluted
1/2 cup Burgundy wine
Preheat oven to 325 degrees F. 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 muscle (point should not rest in fat or bone).
Mix gravy seasoning with 1/2 cup Burgundy. Spoon some over beef, place beef , uncovered in preheated oven and roast, basting several times with remaining Burgundy mixture for 3 1/2 hours (for rare), 4 1/2 hours (for medium), or 5 hours (for well done).
When roast is done, with 2 large forks, remove to heated platter, cover with foil. Pour off drippings and reserve. Let roast stand in warm place while you make gravy and Yorkshire Pudding (recipe to follow) if desired. Roast will be easy to carve after standing 20 to 30 miinutes.
To prepare Burgundy Gravy, return 6 tbls. reserved drippings to roasting pan. Stir in flour, salt and pepper to make a smooth mixture. Gradually add beef broth and Burgundy wine, stirring until mixture is smooth and free from lumps.
All browned bits from meat should be loosened and dissolved in broth mixture. Bring gravy to a boil, stirring constantly. Reduce heat, simmer 5 minutes longer, stirring constantly. Taste and season with salt and pepper. This should make about 3 cups of gravy.
To serve, using a large, sharp carving knife carve across roast toward rib bone. Cut along rib to remove slices. Slide a knife under meat slice to place slice on serving plate. Serve with Burgundy Gravy and Yorkshire Pudding. This recipe is pared down from original - this makes 8 to 10 servings.
Yorkshire Pudding:
2 eggs
1 cup milk
1 cup flour
1/2 tsp. salt
Put all ingredients in a blender and blend until smooth. Pour into greased pan 8" square pan or whatever suits and bake at 425 degrees F for 20 to 25 minutes until Pudding is golden and puffy. Pudding will fall after being removed from oven. Serve with standing roast of beef and Burgundy Gravy for a feast fit for a king!
1/4 tsp. dried marjoram leaves
1/4 tsp. dried thyme leaves
1/4 tsp. dried basil leaves
1/4 tsp. rubbed savory
1/4 tsp. pepper
1 Standing Rib roast of beef - bone in 8 to 9 pounds
1 tsp. liquid browning and seasoning sauce
1/2 cup good Burgundy wine
Burgundy gravy:
6 tbls. roast beef drippings
1/4 cup unsifted all-purpose flour
1/2 tsp. salt
Dash of pepper
2 cans condensed beef broth - undilluted
1/2 cup Burgundy wine
Preheat oven to 325 degrees F. 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 muscle (point should not rest in fat or bone).
Mix gravy seasoning with 1/2 cup Burgundy. Spoon some over beef, place beef , uncovered in preheated oven and roast, basting several times with remaining Burgundy mixture for 3 1/2 hours (for rare), 4 1/2 hours (for medium), or 5 hours (for well done).
When roast is done, with 2 large forks, remove to heated platter, cover with foil. Pour off drippings and reserve. Let roast stand in warm place while you make gravy and Yorkshire Pudding (recipe to follow) if desired. Roast will be easy to carve after standing 20 to 30 miinutes.
To prepare Burgundy Gravy, return 6 tbls. reserved drippings to roasting pan. Stir in flour, salt and pepper to make a smooth mixture. Gradually add beef broth and Burgundy wine, stirring until mixture is smooth and free from lumps.
All browned bits from meat should be loosened and dissolved in broth mixture. Bring gravy to a boil, stirring constantly. Reduce heat, simmer 5 minutes longer, stirring constantly. Taste and season with salt and pepper. This should make about 3 cups of gravy.
To serve, using a large, sharp carving knife carve across roast toward rib bone. Cut along rib to remove slices. Slide a knife under meat slice to place slice on serving plate. Serve with Burgundy Gravy and Yorkshire Pudding. This recipe is pared down from original - this makes 8 to 10 servings.
Yorkshire Pudding:
2 eggs
1 cup milk
1 cup flour
1/2 tsp. salt
Put all ingredients in a blender and blend until smooth. Pour into greased pan 8" square pan or whatever suits and bake at 425 degrees F for 20 to 25 minutes until Pudding is golden and puffy. Pudding will fall after being removed from oven. Serve with standing roast of beef and Burgundy Gravy for a feast fit for a king!