Categories:Viewed: 15 - Published at: 2 years ago


  • 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


  • 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.