Rib Roast with Madeira Gravy

Rib Roast with Madeira Gravy Ingredients

2 teaspoons salt	1/2 cup finely chopped onion
1 1/4 teaspoons ground thyme	2 tablespoons tomato paste
1 teaspoon pepper	3 cups beef broth
1 boneless beef rib roast, 7 to 8 pounds	1/4 cup all-purpose flour
.	1/2 cup Madeira wine (or additional beef broth)
-- GRAVY --	2 tablespoons lemon juice
1/2 pound sliced fresh mushrooms	Salt and pepper to taste

Instructions for Rib Roast with Madeira Gravy

Combine the salt, thyme and pepper; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees for 3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). Transfer to a warm serving platter. Let stand for 20 minutes.

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 heat.

Add enough beef broth to reserved drippings to measure 3 1/2 cups. In a large saucepan, combine the flour, wine, lemon juice and broth mixture until smooth. Stir in mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Slice roast and serve with gravy.

Makes 14 to 16 servings.

Main Ingredient: BeefCuisine: American

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