2 Tbsp chopped fresh thyme or 2 tsp dried thyme
4 garlic cloved, pressed
1 tsp ground pepper
1/2 tsp salt
6-8 pound well trimmed beef rib roast (2-4 ribs) small end
2 medium onions, sliced
1 can (14.5 oz) beef broth, divided
3/4 cup water
Preheat oven to 350. Combine thyme, garlic, black pepper, salt. Press evenly over surface of beef roast.
Slice onions into 1/4 thick slices. Cover bottom of rectangle baker with onion slices. Add 3/4 cup beef broth and water; reserve remaining broth for mushroom sauce
Place roast, fat side up, on onions in baker. Says do not cover, but I cover. Roast 2 hours 15 minutes to 2 hours 3 minutes for medium rare; 2 hours 45 minutes to 3 hours for medium.
Remove from oven when 135 degrees for medium rare; 150 for medium. Loosely tent with aluminum foil. temperature will rise 10 degrees during standing. Let stand 15-20 minutes to allow juices to set and for easier carving.
Increase oven temperature to 425, remove meat drippings from baker; reserve to prepare Individual Yorkshire Pudding. Carve roast and serve with mushroom sauce.
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Mushroom Sauce (usually double recipe)
8 ounces mushrooms, sliced
1/4 cup green onions
1 tsp fresh thyme or 1/4 tsp dried thyme
1 tbsp cornstarch
1 cup beef broth (reserved from herb seasoned beef rib roast)
2 tbsp butter or margarine
1 tbsp balsamic vinegar
Slice mushrooms, chop green onions and thyme. Whisk cornstarch into beef broth until blended.
Melt butter in large sauce pan over medium high heat. cook and stir mushrooms, green onions, thyme and vinegar 2 minutes. Add beef broth mixture; cook and stir until mixture comes to a boil. Boil 1 minute, stirring constantly, until thickened. Serve with seasoned beef rib roast.
