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1. Combine rosemary, gingerroot, salt, and pepper; rub on all surfaces of meat. Place roast, rib side down, in shallow roasting pan. Insert meat thermometer. Make sure that the themometer bulb doesn't rest on bone.
2. Roast in a 350 degree F oven until meat themometer reaches desired temperature. Allow 2-1/2 to 2-3/4 hours for 140 to 145 degrees (medium-rare); 3 to 3-1/4 hours for 155 degrees (medium); and 3-1/4 to 3-1/2 hours for 170 degrees (well done). Cover meat; let stand about 15 minutes before carving. Serve with Onion Gravy. Makes 10 to 12 servings.
1. Cook 1 large onion, chopped, in 3 tablespoons fat from pan drippings, margarine, or butter in a medium saucepan until tender but not brown. Stir in 1/4 cup all-purpose flour, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon dried rosemary,crushed. Add beef broth to any pan drippings to equal 2 cups. Stir into flour mixture. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 1 minute more. Makes 2-1/2 cups.