Yield: 10 servings
|\N \N||Freshly ground black pepper|
|1 tablespoon||Dark soy sauce|
|1½ tablespoon||Kitchen Bouquet|
|1 tablespoon||Dry Clman's Mustard|
|1 \N||(8 to 9-pound) beef roast, bone in|
|1 cup||Peeled and sliced ye onions, 1/8\" thick|
|2½ cup||Beef Stock *|
|½ cup||Dry red wine|
|\N \N||Salt to taste|
Rub the seasoning on the roast in the order listed. Use the pepper to taste. Pack the sliced onion on the roast. Place the roast on a rack roasting pan. Roast in a preheated 450 F. oven 20 minutes. Reduce hea 325 F. and roast 1 hour more. Reduce heat again to 300 F. and roast 1 hour more, or until beef registers 115 F. for rare in the center when tested with a meat thermonmeter. Remove from the oven and allow to st 15 minutes in a warm place. slice and serve immediately with Wine Sau for Beef.
For Wine Sauce: Bring the beef stock and wine to a boil in a small saucepan. Simmer, uncovered, until reduced to 2 cups. Add any pan drippings from the rib roast to the sauce. Strian the sauce and skim as much fat as possible. Add salt to taste. Serve with beef. Home made beef stock is better than store bought. Recipe from frugal Gourmet Celebrates Christmas.
Submitted By TANANA REYNOLDS On 05-22-95