RIB ROAST WITH MADEIRA GRAVY

Rib Roast with Madeira Gravy image

I discovered this recipe years ago, and it proved to be such a winner that I still enjoy serving it to family and friends during the holidays.

Provided by Taste of Home

Categories Dinner

Time 3h25m

Yield 14-16 servings.

Number Of Ingredients 13

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Ingredients

2 teaspoons salt
1-1/4 teaspoons ground thyme
1 teaspoon pepper
1 beef ribeye roast (7 to 8 pounds)
GRAVY:
1/2 pound sliced fresh mushrooms
1/2 cup finely chopped onion
2 tablespoons tomato paste
3 to 3-1/2 cups beef broth
1/4 cup all-purpose flour
1/2 cup Madeira wine or additional beef broth
2 tablespoons lemon juice
Salt and pepper to taste

Steps:

Combine salt, thyme and pepper; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Transfer to a warm serving platter. Let stand 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 flour, wine, lemon juice and broth mixture until smooth. Stir in mushroom mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Season with salt and pepper. Slice roast and serve with gravy.

Nutrition Facts : Calories 465 calories, Fat 32g fat (13g saturated fat), Cholesterol 118mg cholesterol, Sodium 555mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 37g protein.