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Standing Rib Roast with Burgandy Gravy and Popovers Recipe

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This recipe for Standing Rib Roast with Burgandy Gravy and Popovers, by , is from The Beuten Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Buono
Added: Wednesday, July 5, 2006


2 or 3 lbs. rib roast of beef
salt, black pepper, other herbs or spices to you liking
1 tsp. liquid gravy seasoning
1/2 c. burgandy wine
6 T. roast beef drippings
1/4 c. flour
2 cans beef broth
1/2 c. burgandy wine
3 large eggs
1 c. milk
3 T. butter
1 c. flour (sift before measuring)
1/2 tsp. salt

Preheat oven to 325. Rub seasonings on all sides of beef and stand in shallow roasting pan. Mix liquid gravy seasoning and wine. Spoon some over roase, place in oven uncovered. Roast, basting several times with remining wine mixture. Bake to your liking--Rare, Medium or Well. When roast is done, lift with 2 large forks and place on heated platter. Pour off drippings and save for gravy. Put 6 T. drippings in roasging pan. Stir in flour, salt, pepper to make a smooth mixture. Gradually add beef broth wine, stirring until free of lumps.
To make Popovers, thoroughly, but lightly grease 6-6oz glass custard cups-set aside. Batter may be mixed by hand or with an electric mixer. In medium bowl, put milk, eggs and butter. Beat with a whisk just until ingredients are thoroughly combined. Sift flour with salt over egg mixture. Continue beating until batter is very smooth and no lumps remain.
(To use blender: combine all ingredients in blender and blend until smooth.) Pour batter into prepared custard cups and place on large cookie sheet. Bake in preheated 400 oven for 45-50 minutes or until deep golden brown. Serve hot with rib roast.




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