Dijon-Crusted Roast Beef with Shallot Gravy
This restaurant-style roast beef gets rave reviews like this one: “The roast was perfect! It was delicious. And the thermometer – what a difference! The meat cooked PERFECTLY! No guessing. No opening the oven. No stressing. The whole meal was delish!” The shape of the roast has as much to do with the cook time as the size and the cut. Our time-test results are based on a 3-rib roast that was about 7-in (18 cm) long x 6-in (15 cm) wide x 3-in (8 cm) deep. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as: oven and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments.
1. Cut shallow slits all over roast; insert garlic slivers into slits. Rub all over with Worcestershire sauce, and salt and pepper to your taste. Combine parsley, mustard, herbes de Provence and oil in a bowl. Set aside 2 tbsp (30 mL) of the mixture for Shallot Gravy, rubbing remainder all over roast.
2. Place roast, bones down, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Oven-sear in preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast, uncovered, for about 3½ hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). NOTE: see ‘AVERAGE ROAST COOKING TIMES’ chart below for timing estimates for all types and sizes of beef roasts.
3. Transfer roast to cutting board, cover with foil and let rest for 15 minutes before carving.
4. Shallot Gravy: Meanwhile, drain off fat and all but 2 tbsp (30 mL) drippings from roasting pan. Heat pan drippings in roasting pan over medium heat. Add shallots and reserved herb rub to pan; cook, stirring, for about 3 minutes or until shallots are softened. Stir in beef broth and Worcestershire sauce; bring to a simmer, stirring up any browned bits from pan. Gradually whisk in cornstarch mixture (amount depending on desired thickness) and bring to boil. Boil, whisking, for 2 tot 3 minutes or until thickened. Strain into a gravy boat to serve with roast.
When buying a beef oven roast, buy 12 oz (375 g) beef per person for bone-in-roasts.
Excellent Source of: Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenate, Phosphorus, Zinc, Selenium
Good Source of: Potassium, Thiamine, Choline
Source of: Vitamin C, Folate, Magnesium
10g Saturated Fat, 0.5g Trans Fat, 1.5g Polyunsaturated Fat, 13g Monounsaturated Fat
Garlic
Fresh parsley
3 shallots, coarsely chopped
7 lb (3.15 kg) Beef Prime Rib Premium Oven Roast
Vegetable oil
Worcestershire sauce
Beef broth
Dijon mustard
Salt
Pepper
Herbes de Provence seasoning or dried thyme
Cornstarch
Ingredients
Directions
1. Cut shallow slits all over roast; insert garlic slivers into slits. Rub all over with Worcestershire sauce, and salt and pepper to your taste. Combine parsley, mustard, herbes de Provence and oil in a bowl. Set aside 2 tbsp (30 mL) of the mixture for Shallot Gravy, rubbing remainder all over roast.
2. Place roast, bones down, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Oven-sear in preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast, uncovered, for about 3½ hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). NOTE: see ‘AVERAGE ROAST COOKING TIMES’ chart below for timing estimates for all types and sizes of beef roasts.
3. Transfer roast to cutting board, cover with foil and let rest for 15 minutes before carving.
4. Shallot Gravy: Meanwhile, drain off fat and all but 2 tbsp (30 mL) drippings from roasting pan. Heat pan drippings in roasting pan over medium heat. Add shallots and reserved herb rub to pan; cook, stirring, for about 3 minutes or until shallots are softened. Stir in beef broth and Worcestershire sauce; bring to a simmer, stirring up any browned bits from pan. Gradually whisk in cornstarch mixture (amount depending on desired thickness) and bring to boil. Boil, whisking, for 2 tot 3 minutes or until thickened. Strain into a gravy boat to serve with roast.
When buying a beef oven roast, buy 12 oz (375 g) beef per person for bone-in-roasts.
Excellent Source of: Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenate, Phosphorus, Zinc, Selenium
Good Source of: Potassium, Thiamine, Choline
Source of: Vitamin C, Folate, Magnesium
10g Saturated Fat, 0.5g Trans Fat, 1.5g Polyunsaturated Fat, 13g Monounsaturated Fat
Garlic
Fresh parsley
3 shallots, coarsely chopped
7 lb (3.15 kg) Beef Prime Rib Premium Oven Roast
Vegetable oil
Worcestershire sauce
Beef broth
Dijon mustard
Salt
Pepper
Herbes de Provence seasoning or dried thyme
Cornstarch
