A roast beef dinner will wow your guests, and it’s not as hard to make as you might think! Claire Tansey shows us how it’s done. (And don’t forget all of the delicious side dishes, too!)
Ultimate roast beef & gravy
Prep time: 15 minutes
Total time: 4 hours
Serves 8
Per serving: 493 calories, 40 g protein, 3 g carbs, 33 g fat, 852 mg sodium
Ingredients:
- 2-kg bone-in prime rib roast
- 1/4 cup Dijon mustard
- 1 tbsp fresh thyme leaves
- 2 tsp kosher salt
- 3 tbsp all-purpose flour
- 3 cups low-sodium beef broth
Method:
Arrange roast, bone-side down, on a rack in a large roasting pan. Stir Dijon with thyme in a small bowl. Rub roast with salt. Season with fresh pepper. Brush mustard mixture over meat. (Don’t coat bottom.) Let stand, uncovered, until meat comes to room temperature, about 2 hours. While roast is standing, preheat oven to 350F.
Roast in centre of oven, uncovered, until a meat thermometer inserted in centre of meat reads 120F. This should take 1 hour to 1 hour and 45 minutes.
Transfer meat to a carving board and loosely cover with foil. Let stand 45 minutes before carving.
Discard fat, leaving 3 tbsp in roasting pan with pan juices. Set pan over 2 burners on medium-high or pour liquid into a large, wide saucepan. When liquid starts to simmer, add flour, stirring constantly. Gradually whisk in broth. Stir constantly until gravy starts to simmer. Reduce heat and continue simmering, stirring often, until thickened, about 5 minutes. Serve with roast beef.
Courtesy Claire Tansey
www.chatelaine.com
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@tanseyclaire