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Rib Roast with Herb Gravy
- Yield: Serves 6
- Prep Time: 20 minutes
- Cooking Time: 2 hours, 15 minutes
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Ingredients
- 2 tbsp Canola oil
- 4lb Standing rib roast (2 ribs), trimmed
- 1/2 cup Onion, finely chopped
- 2 cloves Garlic, minced
- 14oz Low-sodium beef broth
- 2 tbsp Flour
- 2 tbsp Butter, or margarine
- 2 tbsp Fresh Italian parsley, chopped
- 2 tbsp Fresh thyme, chopped
- 2 tbsp Fresh dill, chopped
Instructions
- Preheat oven to 325F.
- In a large Dutch oven heat oil over medium-high heat.
- Add beef and cook 5-6 minutes, or until browned on all sides. Place on a rack in a shallow roasting pan, bone side down.
- In a small bowl combine onion, garlic, and salt and pepper to taste; rub and press evenly on all sides of beef. Pour broth into roasting pan.
- Roast 2 hours (135F for medium-rare) or to desired doneness. Transfer beef to a cutting board, reserving drippings in pan. Cover beef loosely with foil; let stand 10 minutes.
- Meanwhile, for the gravy, skim fat from drippings (if desired); place in a small saucepan over medium-low heat. Whisk in flour and butter, whisking constantly 1 minute or until smooth. Add parsley, thyme and dill; simmer over low heat 5 minutes or until slightly thickened.
- Carve beef, and serve with gravy.
