Baron of Roast Beef

Title: Baron of Roast Beef
Categories: None
Yield: 1 Servings

1/4 c Flour
2 tb Dry mustard
1 ts Basil
1/2 ts Each of thyme leaves;
-chervil, salt
5 lb Baron of beef
2 tb Worcestershire sauce
1 Chopped onion
2 Chopped carrots
2 Chopped celery stalks
1 Bay leaf
1 c Red wine
1 c Beef broth or water

The following is a recipe for roast beef taken from my Simply Delicious
Cooking 2 cookbook, just exchange the baron of beef for an equal weight rib
roast. Try to get a rib roast that is at least “aged” for 21-28 days, Never
buy any red meat from a local supermarket chain. they simply do not age it
long enough. You may begin your roast in the high oven for 10 minutes which
sears the meat and locks in the juices, then turn the oven down and
continue to cook as per instructions.

Preheat the oven to 325 F (160 C). Mix the flour, mustard and seasonings
together. Rub into the roast. Place roast into a roasting pan. Pour
Worcestershire over. Surround roast with the vegetables and bay leaf. Pour
in the red wine and water. Bake to desired doneness see chart below,
basting often. Use the pan juices to make gravy.


Roasting Chart:

Rare medium well done 27 34 44 minutes per lb (454 gr)

Posted to EAT-L Digest by Ron Kalenuik on Nov 24, 1997