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Herb-Crumbed Beef Rib Roast with Red Wine Gravy
Prep: 45 minutes
Roast: 5 hours • Serves: 8
Beef Rib Roast
6garlic cloves, minced (about 2 tablespoons)
3/4cup chopped fresh parsley leaves
1/2cup chopped fresh basil leaves
1/2cup Dijon mustard
1(7- to 8-pound) standing beef rib roast
2teaspoons salt
1tablespoon ground black pepper
3tablespoons canola oil
2large white onions, cut into 1/2-inch thick disks
Red Wine Gravy
3tablespoons all-purpose flour
2cups beef broth
1/2cup red wine
1.Prepare Beef Rib Roast: Preheat oven to 225°. In food processor with knife blade attached, pulse bread to fine crumbs. You should have about 1/2 cup crumbs. In large skillet, cook crumbs over medium heat 9 to 10 minutes or until toasted, stirring frequently; cool 5 minutes.
2.In small bowl, combine garlic, parsley, basil and mustard.
3.Sprinkle beef roast with salt and pepper. Heat large roasting pan over medium-high heat; add oil and swirl to coat bottom of pan. Add beef roast to pan and cook 4 to 6 minutes or until browned, turning to brown all sides. Remove beef roast from pan; place rack in pan and place onions on rack.
4.Evenly spread mustard mixture over beef roast; with hands, evenly press crumbs onto beef roast over mustard mixture. Place roast on top of onions. Roast beef 5 hours or until internal temperature reaches 135° for medium-rare. (Internal temperature will rise 5 to 10° upon standing.) Let stand 20 minutes before slicing.
5.Prepare Red Wine Gravy: In small saucepot, melt butter over medium-high heat. Whisk in flour and cook 5 minutes, stirring occasionally. Add broth and wine; cook 5 minutes or until gravy thickens, stirring occasionally.
Approximate nutritional values per serving:
908 Calories, 64g Fat (28g Saturated), 187mg Cholesterol,
1213mg Sodium, 10g Carbohydrates, 1g Fiber, 50g Protein