Ingredients One 4 1/2 to 5 pounds boneless rib roast (center cut) 1 cup softened butter 6-7 cloves of garlic (finely chopped) 2 TBSP fresh rosemary (finely chopped) 2 TBSP fresh thyme (finely chopped) 2 TBSP salt 1 TBSP Black course pepper 2-3 TBSP flour (used for thickening gravy) 2 cups juices from turkey (for making gravy)
preheat oven to 500°F In medium bowl, mix together butter, garlic cloves, fresh rosemary, fresh thyme, salt and pepper. Blend well. Rub butter mixture on top and sides of roast. Place roast in shallow roasting pan, seasoned side up, fitted with rack. Place in preheated oven and cook for 25 minutes. Turn oven off, and leave roast in oven for two hours. Note: do not open oven door. After two hours, remove roast immediately. Transfer roast to platter and let stand while making gravy. To make the gravy, add some of the juices that collected in bottom of roasting pan to a medium sauce pan. Cook over medium heat until juices begin to boil. Reduce heat to simmer and whisk in flour. Cook for four to five minutes, stirring with fork to remove starchy flavor from flour. Continue to simmer, add remaining juices and cook until desired consistency. Remove from heat and strain sauce. You can view this recipe at QVC website Recipe is taken from Rastelli food market Located in New Jersey. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
