Savory Roast of Beef

(16 servings)

• 9 lbs. standing 3 rib roast of beef with bones
• 1/4 tsp. dried marjoram
• 1/4 tsp. dried Thyme
• 1/4 tsp. rubbed Savory
• 1/4 tsp. dried basil leaves
• 1/8 tsp. pepper
• 1-1/4 cup water
• 1 tsp. meat extract paste dissolved in 1/2 cup hot water
• 1-1/2 cups California burgundy or other red dinner wine
• 6 tbsp. all purpose flour

Preheat oven to 325 degrees. Place beef, fat side up, in shallow roasting pan. Do not use rack; let beef rest on bones. Combine herbs, salt and pepper; mix well. Rub into surface of beef on all sides. Insert meat thermometer through outside fat into thickest part of muscle; point should not rest on fat or bone. Combine meat broth with 1/2 cup wine; use a little to baste beef. Roast meat, uncovered, basting several times with remaining wine mixture. Roast until thermometer reads 140 degrees for rare, 3 1/2 to 3 1/2 hours; 160 degrees for medium 3 3/4 to 4 1/4 hours; 170 degrees for well done, 4 1/2 to 4 3/4 hours. Remove meat to heated platter; let stand 20 minutes before carving. Meanwhile make gravy. Pour off drippings from roasting pan into measuring cup. Return 6 tablespoons to pan; stir in flour until smooth. Gradually add water and remaining 1 cup wine, stirring until smooth and scraping up browned bits. Bring to boiling stirring constantly for 5 minutes. Taste; add more salt and pepper if needed.