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Rib Roast with Madeira Gravy

Rib Roast with Madeira Gravy
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.
14-16 ServingsPrep: 25 min. Bake: 3 hours + standing

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

Directions

  • 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 145°; medium, 160°; well-done,
  • 170°). 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
© Taste of Home 2013

2 of 2

Rib Roast with Madeira Gravy (continued)

Directions (continued)

  • 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. Yield: 14-16 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013