Herbed Roast Beef

By ezunich

Ingredients

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

Details

Servings 16

Preparation

Step 1

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

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

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.

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.