Roast Beef with Glazed Onions and Worcestershire Gravy

A wonderful roast to enjoy with the whole family. Makes every occasion special. 30 minutes standing time before you carve the roast, please.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 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

1. Place rack in middle of oven.
2. Preheat to 450F.
3. In a roasting pan, combine well the onions, tomatoes, oil and 1/2 cup of water.
4. Season to taste and roast for 10 minutes.
5. Season beef; give onions and tomatoes a stir and place beef on top of the vegetables; roast 15 minutes longer.
6. 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.
7. Transfer to a cutting-board and let stand 30 minutes.
8. Transfer ¾ of onion mixture to a bowl and reserve, keeping warm, covered.
9. To the mixture remaining in the pan, add flour and cook over moderate heat, stirring, for 3 minutes.
10. 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.
11. Transfer to a small pan and skim off fat.
12. Just before serving, carve beef, arrange on platter with reserved onion mixture.
13. Serve with gravy.