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Old 12-22-2009, 05:07 PM   #1
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Join Date: Jan 2009
Location: SC
Posts: 195
Herb-Seasoned Rib Roast with Red Wine Pan Sauce

Total Recipe Time: 2-1/4 to 3-1/4 hours
Makes 8 servings

1 well-trimmed beef rib roast (2 ribs), small end, chine (back) bone removed (4 to 6 pounds)
2 tablespoons steak seasoning blend
2 teaspoons dried oregano leaves
2 teaspoons dried thyme leaves

Red Wine Pan Sauce:

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

Heat oven to 350F. Combine steak seasoning, oregano and thyme; press evenly onto all surfaces of beef roast.

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 350F oven 1-3/4 to 2-1/4 hours for medium rare; 2-1/4 to 2-3/4 hours for medium doneness.

Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)

Prepare Red Wine Pan Sauce. 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. Place roasting pan over medium heat; add wine. Cook and stir 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 12 to 13 minutes or until reduced by about 1/3 (about 1-1/3 cups). Reduce heat to low. Combine butter and flour in small bowl until smooth. Whisk into wine sauce; cook and stir 1 minute or until sauce is thickened.

Carve roast into slices; season with salt, as desired. Serve with wine sauce.

For video and complete pictorial visit: Rib Roast: Beef 101 - Rib Roast Recipes

The Beef Checkoff (reprinted with permission)

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