Roast Beef with Glazed Onions and Worcestershire Gravy

Roast Beef with Glazed Onions and Worcestershire Gravy
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Ingredients:
3 large onions, sliced thin
1 (1 lb) can tomatoes, crushed and drained in a sieve
2 tablespoons olive oil
3 lbs tied boneless beef rib roast, at room temperature ( use bones for soup)
1 tablespoon all-purpose flour
1 cup beef broth
1 cup water
2 tablespoons Worcestershire sauce

Directions:
Place rack in middle of oven.
Preheat to 450F.
In a roasting pan, combine well the onions, tomatoes, oil and 1/2 cup of water.
Season to taste and roast for 10 minutes.
Season beef; give onions and tomatoes a stir and place beef on top of the vegetables; roast 15 minutes longer.
Reduce temperature to 350F and roast beef for 36 minutes longer (12 minutes more per pound), or until a meat thermometer registers 135F for medium-rare meat.
Transfer to a cutting-board and let stand 30 minutes.
Transfer 3/4 of onion mixture to a bowl and reserve, keeping warm, covered.
To the mixture remaining in the pan, add flour and cook over moderate heat, stirring, for 3 minutes.
Whisk in broth, water, Worcestershire Sauce and any juices that may have accumulated on cutting board and simmer, whisking and scraping up browned bits, for 10 minutes.
Transfer to a small pan and skim off fat.
Just before serving, carve beef, arrange on platter with reserved onion mixture.
Serve with gravy.

Servings: 6

Time preparation: 15 min.

Time total: 90 min.

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