Recipe by evelyn/athens
A wonderful roast to enjoy with the whole family. Makes every occasion special. 30 minutes standing time before you carve the roast, please.
Top Review by cuisinebymae
I have reread the instructions several times to be sure I followed them precisely. Apparently I did. Before the first 10 minute period was completed of roasting the tomatoes/onions/oil, my onions started to burn, first around the outside edge. (Tar-black and crispy). I added the roast. More onions burned. I reduced the heat to 350F when recommended. More onions burned, but it took longer because of the reduced heat. The roast looked fine. At this point, I felt I should take no chances that dinner would be ruined. I removed the charcoal-like onions. This would be over half of them. I added water to the pan to cover the bottom and continued to roast until the meat was done. I did not use the beef broth because the water was highly flavoured. The gravy was a beautiful brown and delicious. I absolutely love Worcestershire sauce in this! Should this have been covered? I did not cover it because that was not mentioned. Should liquid have been added? I'm sorry I could not rate this higher.
- 3 large onions, sliced thin
- 1 (1 lb) can tomatoes, crushed and drained in a sieve
- 2 tablespoons olive oil
- 3 lbs tied boneless beef rib roast, at room temperature (use bones for soup)
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 cup water
- 2 tablespoons Worcestershire sauce
Directions See How It's Made
- Place rack in middle of oven.
- Preheat to 450F.
- In a roasting pan, combine well the onions, tomatoes, oil and 1/2 cup of water.
- Season to taste and roast for 10 minutes.
- Season beef; give onions and tomatoes a stir and place beef on top of the vegetables; roast 15 minutes longer.
- Reduce temperature to 350F and roast beef for 36 minutes longer (12 minutes more per pound), or until a meat thermometer registers 135F for medium-rare meat.
- Transfer to a cutting-board and let stand 30 minutes.
- Transfer ¾ of onion mixture to a bowl and reserve, keeping warm, covered.
- To the mixture remaining in the pan, add flour and cook over moderate heat, stirring, for 3 minutes.
- Whisk in broth, water, Worcestershire Sauce and any juices that may have accumulated on cutting board and simmer, whisking and scraping up browned bits, for 10 minutes.
- Transfer to a small pan and skim off fat.
- Just before serving, carve beef, arrange on platter with reserved onion mixture.
- Serve with gravy.