Ingredients
- 4 lb rib roast
- 1 teaspoon flour
- 1 teaspoon dry mustard
- 1 teaspoon onion powder
- Salt and pepper
- 1 onion
- 3 tablespoons all-purpose flour
- 1Β½ cups red wine
- 1Β½ cups canned beef broth
- Salt and pepper to taste
Instructions
Prepare the Meat
About two hours before cooking, remove the meat from the refrigerator and let it come to room temperature.
Season the Roast
Preheat the oven. In a small bowl, combine the flour, dry mustard, and onion powder. Rub the mixture all over the roast and season generously with salt and pepper.
Roast
Place the roast in a large roasting pan, bone side down, and add the onion. Roast for approximately 1 hour, or until cooked to your preference.
Rest and Slice
Remove the roast from the oven and transfer it to a platter. Let it rest, then carve into thick slices before serving.
Prepare the Gravy
Remove the onion and keep about 3 tablespoons of fat in the roasting pan. Place the pan over medium heat, add the flour, and cook while whisking for about 2 minutes.
Add the red wine and beef broth, bring to a boil, then reduce the heat and simmer until the gravy thickens.
Finish
Season the gravy with salt and pepper and add any juices released by the meat while resting. Strain if desired.
Serve
Serve the sliced roast with the warm red wine gravy.