Herbed Beef Roast Recipe
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Whatever the occasion, this perfectly seasoned beef rib roast served with rich brown gravy will fill the bill.
Ingredients
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon grated fresh gingerroot
- 1 5- to 6-pound beef rib roast
- Onion Gravy (see recipe below)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Combine rosemary, gingerroot, salt, and pepper; rub on all surfaces of meat. Place roast, rib side down, in shallow roasting pan. Insert meat thermometer. Make sure that the themometer bulb doesn't rest on bone.
- Roast in a 350 degree F oven until meat themometer reaches desired temperature. Allow 2-1/2 to 2-3/4 hours for 140 to 145 degrees (medium-rare); 3 to 3-1/4 hours for 155 degrees (medium); and 3-1/4 to 3-1/2 hours for 170 degrees (well done). Cover meat; let stand about 15 minutes before carving. Serve with Onion Gravy. Makes 10 to 12 servings.
- Cook 1 large onion, chopped, in 3 tablespoons fat from pan drippings, margarine, or butter in a medium saucepan until tender but not brown. Stir in 1/4 cup all-purpose flour, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon dried rosemary,crushed. Add beef broth to any pan drippings to equal 2 cups. Stir into flour mixture. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 1 minute more. Makes 2-1/2 cups.
- Calories 391, Total Fat 23 g, Saturated Fat 10 g, Cholesterol 118 mg, Sodium 314 mg, Carbohydrate 4 g, Protein 39 g. Daily Values: Vitamin C 1%, Calcium 1%, Iron 26%.
- Percent Daily Values are based on a 2,000 calorie diet
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