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Herbed Roast Beef

Prep time 10 mins
Bake time 3 hrs
Stand time 10 mins
Cook time 10 mins
Yield Makes 16 servings
The gravy for this recipe calls for a dry red wine. We recommend either Merlot or Cabernet Sauvignon.

Ingredients

  • 1/4 cup all-purpose flour
  • 2 tablespoons dry mustard
  • 1 1/2 tablespoons chopped fresh rosemary
  • 2 teaspoons seasoned salt
  • 2 teaspoons seasoned pepper
  • 1 (8-pound) rolled boneless rib roast
  • 1 cup dry red wine
  • 2 cups beef broth
  • 1/2 cup water

How to Make It

  1. Combine first 5 ingredients. Reserve 3 tablespoons flour mixture. Pat remaining flour mixture evenly over roast.

  2. Place roast, fat side up, on a rack in a shallow roasting pan.

  3. Bake, uncovered, at 325° for 3 hours or until meat thermometer registers 135° or until desired degree of doneness. Remove roast from pan, reserving drippings. Let stand 10 minutes before serving.

  4. Whisk together reserved 3 tablespoons flour mixture, 1/2 cup pan drippings (adding additional water, if necessary, to equal 1/2 cup), wine, broth, and 1/2 cup water in a saucepan over medium heat. Cook, stirring occasionally, until thick and bubbly. Serve over roast.