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From the Manassas Gourmet Club Dinner
"An English Holiday"
12 - 14 servings |
| Quantity |
Ingredients |
Preparation Notes |
| 2 tsp |
Salt |
- Combine salt, 1 tsp pepper, and thyme
- Sprinkle mixture over roast and set aside
- Combine water, 1 1/2 Tbsp Butter, lemon juice
and 1/4 tsp salt in a medium saucepan
- Bring to a boil
- Add mushrooms, cover and reduce heat
- Cook for 5 minutes
- Drain mushrooms, reserving liquid and set aside
- Add water to liquid from mushrooms to measure
1 cup and set aside
- Place roast, fat side up on a rack in a shallow
roasting pan
- Insert meat thermometer making sure it does not
touch fat or bone.
- Bake at 500 degrees for 10 minutes then reduce
oven heat to 350 and bake for 3 hours or until the
thermometer registers the beef wellness of your
choice.
- Remove roast to serving platter
- Drain drippings reserving 1 cup.
- Return 1 cup of drippings to pan
- Add remaining butter, cook over med heat unti
butter melts
- Add shallots and sauté until tender
- Stir in reserved mushroom liquid, beef broth, wine
and tomato paste.
- Cook over low heat for 15 - 20 minutes until
liquid is reduced to 2 cups
- Add reserved mushrooms and cook until heated
- Salt and pepper to taste
- Serve sauce with roast.
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| 1 tsp |
Freshly Ground
Pepper |
| 1 tsp |
Dried Whole
Thyme |
| 1 - 10 lb |
Standing Rib
Roast |
| 2/3 C |
Water |
| 1/4 C |
Butter |
| 1 1/2 Tbsp |
Butter |
| 2 Tbsp |
Lemon Juice |
| 1/4 tsp |
Salt |
| 1/2 lb |
Small Fresh
Mushrooms, sliced |
| 1/ C |
Minced Shallots |
| 1 C |
Canned Diluted
Beef Broth |
| 1/2 C |
Madeira Wine |
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Salt and Pepper
to taste |
| 1 Tbsp |
Tomato Paste
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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