Roast Beef Recipes

Herb-Seasoned Rib Roast
with Red Wine Pan Sauce

Tender beef served with a savory red wine sauce will be a show-stopper on your holiday table.

Herb-Seasoned Rib Roast

Yield: 6 to 8 servings

Ingredients

Seasoning

  • 2 tablespoons steak seasoning blend*
  • 2 teaspoons dried oregano leaves
  • 2 teaspoons dried thyme leaves

Beef

  • 1 well-trimmed beef rib roast (2 ribs), small end, chine (back) bone removed (4 to 6 pounds)
  • Salt

Red Wine Pan Sauce

  • 1/4 cup finely chopped red onion
  • 3/4 cup dry red wine
  • 1 (13 3/4 to 14 1/2 ounce) can ready-to-serve beef broth
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons all-purpose flour

Instructions

  1. Heat oven to 350 degrees F.

Seasoning

  1. Combine ingredients; press evenly onto all surfaces of beef roast.

Beef

  1. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350 degrees F oven for 1 3/4 to 2 1/4 hours for medium rare; 2 1/4 to 2 3/4 hours for medium doneness.
  2. Remove roast when meat thermometer registers 135 degrees F for medium rare; 145 degrees F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand for 15 to 20 minutes. (Temperature will continue to rise about 10 to 15 degrees F to reach 145 degrees F for medium rare; 160 degrees F for medium.) Meanwhile, prepare Red Wine Pan Sauce.

Red Wine Pan Sauce

  1. Skim fat from pan drippings, reserving 1 tablespoon. Heat reserved 1 tablespoon fat in 3-quart saucepan over medium heat until hot. Add onion; cook and stir 1 to 2 minutes or until tender.
  2. Meanwhile, place roasting pan over medium heat; add wine. Cook and stir for 1 to 2 minutes or until browned bits attached to pan are dissolved. Add wine mixture and broth to onion in saucepan; bring to a boil over medium-high heat. Cook for 12 to 13 minutes or until reduced by about 1/3 (about 1 1/3 cups). Reduce heat to low.
  3. Combine butter and flour in small bowl until smooth. Whisk into wine sauce; cook and stir for 1 minute or until sauce is thickened.
  4. Carve roast into slices; season with salt, as desired.
  5. Serve with wine sauce.

Notes

* Pepper seasoning blend may be substituted for steak seasoning blend.

Nutrition

Per serving (1/6 of recipe): 342 calories; 15g fat (6g saturated fat; 5g monounsaturated fat); 111mg cholesterol; 1024mg sodium; 3.6g carbohydrate; 0.7g fiber; 43g protein; 12.2mg niacin; 0.9mg vitamin B6; 2.4mcg vitamin B12; 3.4mg iron; 49.7mcg selenium; 7.8mg zinc

Per serving (1/8 of recipe): 256 calories; 11g fat (5g saturated fat; 4g monounsaturated fat); 83mg cholesterol; 768mg sodium; 3g carbohydrate; 0.5g fiber; 32g protein; 9.1mg niacin; 0.7mg vitamin B6; 1.8mcg vitamin B12; 2.5mg iron; 37.3mcg selenium; 5.7mg zinc

Attribution

Recipe and photo used with permission from: Washington State Beef Commission



God's Rainbow - Noahic Covenant