Traditional Roast Beef With Gravy
Nothing fancy here - sometimes you should just stick to tradition.
- Ready In:
- 1hr 40mins
- 5 lbs beef roast, trimmed of excess fat
- fresh ground black pepper
- sea salt
- 1 clove garlic, crushed
- 2 teaspoons flour
- 2 tablespoons red wine
- 1 1⁄4 cups beef stock
- 1⁄2 teaspoon tomato paste
- Preheat oven to 350F.
- Rub outside of meat with pepper, salt and garlic.
- Place on a rack in a baking dish; pour 1/3 cup water into bottom of baking dish.
- Roast beef, allowing 25 minutes per pound for medium rare, a little longer for well done.
- Cover loosely with foil.
- Stand for 15 minutes before carving.
- To prepare gravy: drain off all except 1 tblsp of fat from the baking dish.
- Place dish over a low heat.
- Add flour and stir well to incorporate all the bits and pieces in the dish.
- Cook, stirring constantly, over medium heat until well-browned, taking care not to burn.
- Combine wine, stock and tomato paste.
- Gradually stir into flour mixture.
- Heat, stirring constantly, until gravy boils and thickens.
- Cook for about 3 minutes.
- Season to taste.
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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 MelasReply
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