- 12
Ingredients
- FOR ROAST:
- 1 (6lb) boneless prime or choice beef rib roast
- 3 garlic cloves, sliced
- 1 tblsp mixed peppercorns, coarsely ground
- 1 tblsp mustard seed
- 1 tblsp worcestershire sauce
- 1 tblsp dijon mustard
- FOR SAUCE:
- 2 tblsp finely chopped shallots
- 1 cup red zinfandel wine
- 1 (14oz) can beef broth
- 1/4 cup all purpose flour
- 2 tblsp brandy or beef broth
- 1 tblsp chopped fresh parsley
Preparation
Step 1
1. Heat oven to 450. With tip of knife, make shallow slits in surface of beef roast. Insert slices of garlic. in small bowl, combine ground peppercorns, mustard seed, worcestershire sauce and dijon mustard; mix well. Spread over surface of roast. Place roast on rack in shallow metal roasting pan.
2. Bake at 450 for 15 minutes. Reduce oven temperture to 350; bake an additional 1 1/4 to 1 1/2 hour or until meat thermometer inserted in center registers 140 for medium rare.
3. Remove roast from pan; cover with foil to keep warm. Remove and discard all but 2 tblsp drippings from pan. Add shallots; cook and stir over medium heat for 2 to 3 minutes or until shallots are tender. Add wine; cook over medium high heat until mixture boils, scraping brown bits from bottom of pan.
4. In small boqwl, combine broth and flour; blend well. Stir into wine mixture. Cook until mixture comes to a boil, stirring frequently. Boil 3 minutes or until slightly thickened. Stir in brandy.
5. Cut roast into slices. Serve with sauce. Sprinkle individual servings with parsley.