Standing Rib Roast
1/2 tsp sea salt
1/4 tsp dried basil
1/4 sp dried marjoram leaved
1/4 tsp dried thyme
1/8 tsp black pepper
1/4 tsp rubbed savory
Standing Rib Roast (any kind of roast will work)
1 cup burgundy wine (don't use cooking wine - use a red wine)
1. Preheat the oven to 325. Mix the salt and all the herbs together. Rub the mixture over the beef on all sides. Stand in baking pan fat side up.
2. Spoon the burgundy wine over the roast, place in oven. Baste several times. Use meat thermometer to determine when the meat is finished.
Non-Paleo gravy to go with if serving for company:
6 tbs roast beef dripping
1/4 cup unsifted flour
1/2 tsp salt
2 cans of beef broth
1/2 cup burgundy wine
1. Gather drippings from roast pan after the roast is finished.
2. Add the 6 tbs of drippings, flour, and salt to the roast pan. Stir till a smooth mixture.
3. Gradually add the beef broth and burgundy wine, stirring constantly, stirring free of lumps.
4. Bring gravy to a boil. Reduce heat and simmer for 5 minutes. Gravy is ready to serve.
