Ingredients: |
Ingredients: 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
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Directions: |
Directions: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 into center 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 upon standing. 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 with roast. Serves: 10 main dish servings. |