Recipe - Baron Of Roast Beef

One fourth cup Flour
2 tablespoon Dry mustard
1 teaspoon Basil
One half teaspoon Each of thyme leaves;
chervil, salt
5 pound Baron of beef
2 tablespoon Worcestershire sauce
1 Chopped onion
2 Chopped carrots
2 Chopped celery stalks
1 Bay leaf
1 cup Red wine
1 cup 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 2128 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.

SERVES 8

Roasting Chart:

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

Posted to EATL Digest by Ron Kalenuik RKalenuik@AOL.COM on Nov 24, 1997