Recipe ingredients and directions:
freshly ground black pepper to taste
1 tablespoon dark soy sauce
1 1/2 tablespoons Kitchen Bouquet
1 tablespoon dry mustard (Colman's is best, not as hot)
1 8-9 lb beef rib roast, bone in
1 cup peeled and SLICED (1/8" thick) yellow onion
Rub the seasonings on the roast in the order listed. Pack the
sliced onion on the roast. Place the roast on a rack in a roasting
pan. Roast in a preheated 450F oven for 20 minutes. Reduce the
oven temperature to 325F and roast 1 hour more. Reduce the oven
again to 300F and roast about one hour more or until the beef
registers 115F for rare in the center when tested with a meat
thermometer. Remove from the oven and allow to stand 15 minutes
in a warm place. Slice and serve immediately with Wine Sauce for
Beef and Horseradish Sauce (below).
Wine Sauce for Beef
2 1/2 cups homemade Beef Stock
1/2 cup dry red wine
Salt to taste
Bring the beef stock and wine to a boil in a small saucepan.
Simmer, uncovered, until reduced to 2 cups. Add any pan drippings
from the rib roast to the sauce. Strain the sauce and skim off as
much fat as possible. Add salt to taste. Serve with the rib roast.
1/4 cup prepared horseradish
1/4 cup sour cream
1/4 cup mayonnaise
In a bowl, combine all ingredients. Chill and serve with the beef.
This is wonderful with Yorkshire pudding and creamed onions, a
salad and rolls.
Category: Beef Veal Recipes