Thyme Roasted Rib Of Beef With Red Wine Gravy Food

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ROAST BEEF AND GRAVY



Roast Beef and Gravy image

This is by far the simplest way to make roast beef and gravy. On busy days, I can put this main dish in the slow cooker and forget about it. My family likes it with mashed potatoes and fruit salad. -Abby Metzger, Larchwood, Iowa

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 10 servings.

Number Of Ingredients 4

1 boneless beef chuck roast (3 pounds)
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/3 cup sherry or beef broth
1 envelope onion soup mix

Steps:

  • Cut roast in half; place in a 3-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender. Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

Nutrition Facts : Calories 267 calories, Fat 14g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 517mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.

HERBED RIB EYE ROAST WITH RED WINE GRAVY



Herbed Rib Eye Roast With Red Wine Gravy image

Delicious holiday meal or impressive for a dinner party. I created this recipe on Christmas when I didn't have what I needed in my pantry. It is best to use fresh herbs. Also sit the roast out for 2 - 3 hours to come to room temperature before cooking.

Provided by AmyNoelle513

Categories     Meat

Time 2h10m

Yield 1 roast, 8-10 serving(s)

Number Of Ingredients 13

5 1/2 lbs rib eye roast
4 -5 garlic cloves, very finely chopped (mill with some coarse salt and butcher knife)
4 -5 fresh rosemary, stripped and finely chopped
8 sprigs fresh thyme leaves, stripped and chopped
1 teaspoon black pepper
1 teaspoon coarse salt
1/4-1/2 cup olive oil
1 cup red wine
3 tablespoons butter
1/4 cup flour
beef or chicken stock
black pepper
salt

Steps:

  • Add all chopped ingredents to small clay bowl.
  • Drizzle in olive oil as you whisk to form a paste.
  • Score the fat side of the roast with a knife and smear the herb paste all over the top.
  • Put roast into a pre-heated 350 degree oven for 18 - 20 minutes a pound.
  • Red Wine Gravy.
  • Remove cooked roast from roasting pan and put on cutting board with well to rest.
  • Put roasting pan across two burners of cook top on medium low. (drain any excess grease first)
  • When browned bits are nice and hot pour in about 3/4 cup of red wine. Use one you would drink, I used a $3.97 bottle of Lucky Duck Shiraz from Wal-Mart. It is cheap, but good.
  • Deglaze the pan with a whisk and cook for several minutes until somewhat concentrated.
  • Pour liquid through a sieve to catch any crunchy burned bits. To it pour in about 2 cups of beef or chicken stock. Set liquid aside.
  • In a medium skillet over medium heat melt 2-3 tblspns butter. When it bubbles at about 1/4 cup of flour.
  • Whisk together and cook about 1 minute.
  • Slowly add the liquid from the deglazing until it is smooth and silky.
  • Add black pepper and salt to taste.
  • Serve with roast and MASHED POTATOES!

Nutrition Facts : Calories 529.8, Fat 24.7, SaturatedFat 9, Cholesterol 211, Sodium 561.2, Carbohydrate 4.8, Fiber 0.2, Sugar 0.2, Protein 67.5

RIB ROAST WITH ROASTED-GARLIC THYME SAUCE



Rib Roast with Roasted-Garlic Thyme Sauce image

Categories     Beef     Garlic     Herb     Roast     Christmas     Red Wine     Winter     Thyme     Gourmet

Yield Serves 8

Number Of Ingredients 13

a 7- to 8-pound trimmed prime beef rib roast* (sometimes called standing rib roast; 3 or 4 ribs)
1 tablespoon vegetable oil
2 heads garlic
3 tablespoons chopped fresh thyme leaves
1/4 cup minced shallot
2 tablespoons red-wine vinegar
1 1/2 cups dry red wine
1 bay leaf
3 cups veal or beef demiglace** or 4 cups beef broth
1 1/2 tablespoons unsalted butter, softened
1 1/2 tablespoons all-purpose flour if using beef broth
*available by request from butchers
**available at specialty foods shops

Steps:

  • Preheat oven to 475°F.
  • Put roast, ribs side down, in center of a 13- by 9-inch flameproof roasting pan and rub all over with 1/2 tablespoon oil. Cut about 1/2 inch from tops of garlic heads to expose cloves and discard tops. Rub beef all over with cut sides of garlic and sprinkle with 2 tablespoons thyme, pressing to adhere. Season beef generously with salt and pepper. Put garlic heads on a double layer of foil and drizzle with remaining 1/2 tablespoon oil. Wrap garlic tightly in foil.
  • Roast beef in middle of oven 30 minutes. Remove beef from oven and with a bulb baster skim all but about 1/2 cup fat from pan. Baste beef with fat remaining in pan.
  • Reduce temperature to 375°F.
  • Add garlic to oven. Roast beef, with garlic, 1 1/4 to 1 1/2 hours more, or until a meat thermometer inserted into center of meat registers 115°F. Transfer garlic in foil to a rack and transfer beef to a platter, reserving pan juices. Let beef stand 25 minutes. (Meat will continue to cook, reaching about 130°F. for medium-rare.)
  • While beef is standing, remove all but about 2 tablespoons fat from pan. Add shallot to pan and on top of stove cook over moderate heat, stirring, 2 minutes. Unwrap garlic. Protecting your hand with a doubled paper towel, squeeze roasted garlic into shallot mixture and discard skins. Add vinegar, wine, bay leaf, and remaining tablespoon thyme and boil mixture, scraping up brown bits and mashing garlic with a wooden spatula against bottom of pan, until reduced to about 1/2 cup, about 5 minutes.
  • If using demiglace, stir into garlic mixture and boil sauce until reduced to about 2 cups, about 5 minutes. Whisk in butter. If using beef broth, in a small bowl mash together butter and flour to make a beurre manié. Stir beef broth into garlic mixture and boil sauce until reduced to about 2 cups. Whisk beurre manié into broth mixture and cook over moderate heat, whisking, until sauce is smooth and slightly thickened, about 3 minutes. Pour sauce through a fine sieve into a bowl, pressing hard on solids. Season sauce with salt and pepper.
  • Cut rib roast into slices and serve with sauce.

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