Savory Roast Beef

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  • Average
  • Average budget

Ingredients

  • 3 rib roast beef, bone in
  • 14 teaspoon dried majoram leaves
  • 14 teaspoons dried thyme leaves
  • 14 teaspoons rubbed savory
  • 14 teaspoon dried basil leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon meat-extract paste
  • 1 1/2 cups Burgundy
  • 6 tablespoons flour

Preparation

Step 1

Preheat oven to 325F. Place beef, fat side up, in shallow, open roasting pan. Do not use rack; let beef rest on bones

Step 2

Put wine on first. Mix herbs with salt and pepper

Step 3

Rub herb mixture into surface of beef on al sides. Insert meat thermometer through out side fat into thickest part of muscle; point should not rest on fat or bone

Step 4

Dissolve meat-extract paste in 1/2 cup hot water. Use mixture to baste beef

Step 5

Roast beef, uncovered, basting several times with remaining Burgundy mixture. Roast until of desired doneness.

Step 6

Remove roast to heated platter. Let stand in warm place 20 minutes before carving

Step 7

Meanwhile make gravy; Pour off drippings from roasting pan into measuring cup. Pour back 6 tablespoons into pan. Stir in flour to make a smooth mixture

Step 8

Gradually add 1 1/4 cups water and remaining 1 cup Burgundy, stirring until smooth and browned bits in pan are dissolved

Step 9

Bring to boiling, stirring. Reduce heat, and simmer, stirring, 5 minutes longer. Add more salt and pepper, if necessary. Serve with beef

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