| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Flour |
| 2 | tb | Dry mustard |
| 1 | ts | Basil |
| 1/2 | ts | Each of thyme leaves; chervil, salt |
| 5 | lb | Baron of beef |
| 2 | tb | Worcestershire sauce |
| 1 | Chopped onion | |
| 2 | Chopped carrots | |
| 2 | Chopped celery stalks | |
| 1 | Bay leaf | |
| 1 | c | Red wine |
| 1 | c | Beef broth or water |
INSTRUCTIONS
The following is a recipe for roast beef taken from my Simply Delicious Cooking 2 cookbook, just exchange the baron of beef for an equal weight rib roast. Try to get a rib roast that is at least "aged" for 21-28 days, Never buy any red meat from a local supermarket chain. they simply do not age it long enough. You may begin your roast in the high oven for 10 minutes which sears the meat and locks in the juices, then turn the oven down and continue to cook as per instructions. Preheat the oven to 325 F (160 C). Mix the flour, mustard and seasonings together. Rub into the roast. Place roast into a roasting pan. Pour Worcestershire over. Surround roast with the vegetables and bay leaf. Pour in the red wine and water. Bake to desired doneness see chart below, basting often. Use the pan juices to make gravy. SERVES 8 Roasting Chart: Rare medium well done 27 34 44 minutes per lb (454 gr) Posted to EAT-L Digest by Ron Kalenuik <RKalenuik@AOL.COM> on Nov 24, 1997
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