1 -3 rib beef roast (small end), about 5 1/2#, well trimmed, with
chin bone gone
4 medium shallots
1/4 cup red-wine vinegar
1 tablespoon dried tarragon leaves
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1/2 cup dry red wine (I use Simon Creek's own Cabernet Sauvignon)
1 can (14 1/2 oz.) chicken broth
1 tablespoon plus 2 teaspoons cornstarch
fresh herbs for garnish
1. Preheat oven to 325º. In small roasting pan (about
14 inches by 10 inches), place beef rib roast, fat side up. In
small bowl, mix shallots, vinegar, tarragon, salt and pepper.
Rub mixture over roast. Insert oven proof meat thermometer
of roast, being careful that pointed end of thermometer does
not touch bone.
2. Roast beef about 2 1/2 hours, covering beef loosely with
foil during last 30 minutes of roasting time if it becomes too
brown, or until meat thermometer reaches 135º.
Internal temperature of meat will rise 5 degrees to 10 degrees
3. When roast is done, transfer to warm large platter. Let
stand 15 minutes to set juices for easier carving; keep warm.
4. Meanwhile, prepare red-wine sauce: skim fat from
drippings in roasting pan and discard. Add red wine to pan
and heat to boiling over medium heat; boil 1 minute, stirring to
loosen brown bits from bottom of pan. In small bowl, with wire
whisk, mix chicken broth, cornstarch and 1/2 cup water until
blended. Whisk into liquid in roasting pan, and heat until
sauce boils and thickens slightly; boil 1 minute. Strain red
wine sauce. Makes about 2 cups sauce. Serve red wine
Serves: 10 main dish servings.