Ingredients Jump to Instructions ↓

  1. 2 teaspoons salt

  2. 1-1/4 teaspoons ground thyme

  3. 1 teaspoon pepper

  4. 1 beef ribeye roast (7 to 8 pounds) GRAVY:

  5. 1/2 pound sliced fresh mushrooms

  6. 1/2 cup finely chopped onion

  7. 2 tablespoons tomato paste

  8. 3 to 3-1/2 cups beef broth

  9. 1/4 cup all-purpose flour

  10. 1/2 cup Madeira wine or additional beef broth

  11. 2 tablespoons lemon juice Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Combine the salt, thyme and pepper; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Transfer to a warm serving platter. Let stand for 20 minutes. Meanwhile, for gravy, pour pan drippings and loosened browned bits into a 4-cup measuring cup. Skim fat, reserving 1/4 cup; set drippings aside. In a skillet, saute the mushrooms and onion in reserved fat until tender. Add tomato paste; cook and stir until combined. Remove from the heat. Add enough beef broth to reserved drippings to measure 3-1/2 cups. In a large saucepan, combine the flour, wine, lemon juice and broth mixture until smooth. Stir in mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Slice roast and serve with gravy. Yield: 14-16 servings.


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