Ingredients: |
Ingredients: 5 lb prime rib of beef (with bones) or top sirloin premium oven roast
4 cloves garlic, slivered
1/4 cup grainy Dijon mustard
3 tbsp chopped fresh thyme
2 tbsp chopped fresh rosemary
2 tbsp vegetable oil (not evoo)
Wine gravy:
2 Knorr Demi-Glace pkg gravy to which you add 1 tbsp red wine per package, or make your own - recipe follows below under Directions
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Directions: |
Directions:1. With tip of knife, cut slits all over roast (about 1" deep maximum); insert garlic slivers into these slits. In small bowl, combine mustard, thyme, rosemary and oil. Spread all over top and sides of roast.
2. Place roast, fat side down, on rack inside roasting pan. Insert meat thermometer into centre of roast, avoiding fat or bone. Roast in 325ºF preheated oven for approximately 2 hours or until meat thermometer registers 130ºF for medium rare.
3. Transfer to cutting board. Tent with foil and let stand for 10 minutes before slicing. Reserve juices in pan.
4. Wine gravy: Meanwhile, in small cup, mix 1 tbsp cold water into 1 tbsp cornstarch, set aside. Add 3 tbsp chopped shallots to reserved juices in roasting pan, cook over medium heat, stirring occasionally for 2 minutes or until softened. Stir in 1 cup dry red wine and bring to a boil, stirring to scrape up brown bits from bottom of pan. Cook until wine is reduced by half. Whisk in reserved cornstarch mixture and 1 cup Campbell's beef broth. Cook whisking for 1 minute or until glossy and thickened. Season with salt and pepper. Should be ready in the 10 minutes that the roast is resting. |
This recipe for Putting on the Ritz Roast Beef is from