Traditional Roast Beef With Gravy

Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

Nothing fancy here - sometimes you should just stick to tradition.

Ingredients Nutrition


  1. Preheat oven to 350F.
  2. Rub outside of meat with pepper, salt and garlic.
  3. Place on a rack in a baking dish; pour 1/3 cup water into bottom of baking dish.
  4. Roast beef, allowing 25 minutes per pound for medium rare, a little longer for well done.
  5. Cover loosely with foil.
  6. Stand for 15 minutes before carving.
  7. To prepare gravy: drain off all except 1 tblsp of fat from the baking dish.
  8. Place dish over a low heat.
  9. Add flour and stir well to incorporate all the bits and pieces in the dish.
  10. Cook, stirring constantly, over medium heat until well-browned, taking care not to burn.
  11. Combine wine, stock and tomato paste.
  12. Gradually stir into flour mixture.
  13. Heat, stirring constantly, until gravy boils and thickens.
  14. Cook for about 3 minutes.
  15. Season to taste.


Most Helpful

I made this recipe using a rib roast (not the easiest cut to find in Athens)... I used several pearl onions, a couple small carrots, sliced thick, and 2 inch cubes of white potatoes. I marinated the prime rib in about 2/3 cup vinaigrette - added a tbsp brown mustard to the dressing and placed the roast and dressing in a plastic bag in the refrigerator for an hour and a half on each side. This is a great recipe, as it's written; and since it's pretty basic, it lends itself well to variations. The gravy is great - but any gravy you scald is likely to be problematic... I doubt the issue one users family had with the gravy was actually due to the wine. I look forward to seeing what else my favorite OCD patient can come up with. ;) -Thomas Melas

CSAR-Doc July 18, 2009

This review is for the gravy. It turned out to be the perfect accompaniment to turkey meatloaf and mashed potatoes. Since I didn't have any drippings, I used a tablespoon of butter. It was flavorful and rich even without any meat juices.

Marla Swoffer July 09, 2007

I used a 4 lb. bottom round for this recipe and it turned out very nice. My drippings started to burn, so I had to add some water, but that was no problem. Unfortunately, no one in the family liked the gravy with the wine in it, so next time, I'll leave that out. Thanks for posting.

Karen=^..^= November 09, 2004

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