English Roast Beef and Gravy
Submitted By: Tracy M.


Ingredients:

5 lb Bone In Prime Rib Roast
¼ Cup Dijon Mustard
3 Cups Low Sodium Beef Broth
3 Tbs All Purpose Flour
1 Tbs Fresh Thyme Leaves
Kosher Salt to taste
Fresh Ground Black Pepper to taste

Preparation:
  1. Place the roast bone-side down on a rack in a large roasting pan
  2. Season roast all over with salt and pepper and 'massage in'
  3. Thoroughly combine Dijon mustard and thyme leaves in a small bowl
  4. Brush the mustard/thyme mixture over the meat (do not coat the bottom)
  5. Allow roast to stand uncovered for 2 hours to come to room temperature
  6. Preheat oven to 350ºF
  7. Place the roast in the center of the oven and allow to roast (uncovered) until a meat thermometer inserted into the center of the meat reads 120ºF (apx 1 hour 15 minutes - 2 hours)
  8. Remove from oven and transfer the roast to a carving board and loosely cover with foil - Allow to rest for 45 minutes before carving
Make the Gravy: (Choose the method that works for you)

Method 1:
  1. Place the roasting pan over 2 burners on the stove top set to medium-high and bring to a simmer - Whisk in the flour until thoroughly combined - Whisk in the beef broth - Return to a simmer (stirring constantly)
  2. Reduce heat to medium-low and continue to simmer (stirring regularly) for 5-7 minutes until thickened - Adjust seasoning with salt and fresh ground pepper to taste
Method 2:
  1. Transfer the drippings from the roasting pan to a large, wide sauce pan - Add 1 cup of the beef broth to the roasting pan and use a rubber/silicone spatula to gently scrape up any 'browned bits' from the bottom of the roasting pan - transfer to the sauce pan
  2. Place over medium-high heat and bring to a simmer
  3. Whisk in the flour until thoroughly combined - Whisk in the remaining beef broth and return to a simmer (stirring constantly)
  4. Reduce heat to medium-low and continue to simmer (stirring regularly) for 5-7 minutes until thickened - Adjust seasoning with salt and fresh ground pepper to taste
Serve carved roast with hot gravy along with any sides you prefer - Yorkshire pudding, crispy roast potatoes ('roasties), honey roasted parsnips, pigs in blankets, brussels sprouts, parsnip mash, etc...