Rib Roast with Savory Gravy
A standing beef rib roast is oven-roasted on a bed of seasoned onions and tomatoes, the flavor base for making the gravy.
3 large onions (about 1 1/2 pounds), sliced thin
1(14-ounce) can tomatoes, crushed and drained
1 tablespoon vegetable oil
Salt and freshly ground black pepper to taste
1 (5 to 6-pound) standing rib roast at room temperature
2 tablespoons all-purpose flour
2 cups beef broth
2 cups water
2 tablespoons Worcestershire sauce
- In a roasting pan combine the onions, tomatoes, oil, salt and pepper to taste and roast the mixture in the middle of a preheated 500°F (260°C) oven for 10 minutes.
- Stir the mixture, put the beef, seasoned with salt and pepper, on top of vegetable mixture and roast for 15 minutes.
- Reduce temperature to 350°F (175°C) and roast the beef for 12 minutes more per pound, or until a thermometer registers 130°F (55°C), for medium-rare meat.
- Transfer the beef to a cutting board and let it stand for 30 minutes.
- Transfer three fourths of the onion mixture to a bowl and set aside, keeping it warm.
- To the mixture remaining in the roasting pan add the flour and cook the mixture over medium heat, stirring, for 3 minutes. Whisk in the broth, water, Worcestershire sauce and any juices that may have accumulated on the cutting board and simmer the gravy, scraping up the brown bits, for 10 minutes. Transfer the gravy to a small saucepan and skim the fat from the top.
- Carve the beef, arrange it on a platter with the reserved onion mixture. Bring gravy in saucepan to a boil and transfer to a gravy boat. Serve the gravy with the beef.
Makes 6 to 8 servings.