Ultimate roast beef and gravy

Prep 15 min
Total 4 hours
Plus Serves: 8



2 kg
bone-in prime rib roast
1/4 cup
Dijon mustard
1 tbsp
fresh thyme
2 tsp
kosher salt
3 tbsp
all-purpose flour
3 cups
low-sodium beef broth


  • ARRANGE roast, bone-side down, on a rack in a large roasting pan. Stir Dijon with thyme in a small bowl. Rub roast with salt. Season with fresh pepper. Brush mustard mixture over meat. (Don’t coat bottom.) Let stand, uncovered, until meat comes to room temperature, about 2 hours. While roast is standing, preheat oven to 350F.
  • ROAST in centre of oven, uncovered, until a meat thermometer inserted in centre of meat reads 120F, 1 hour to 1 hour and 45 min.
  • TRANSFER roast beef to a carving board and loosely cover with foil. Let stand 45 min before carving.
  • DISCARD fat, leaving 3 tbsp in roasting pan with pan juices. Set pan over 2 burners on medium-high or pour liquid into a large, wide saucepan. When liquid starts to simmer, add flour, stirring constantly. Gradually whisk in broth. Stir constantly until gravy starts to simmer. Reduce heat and continue simmering, stirring often, until thickened, about 5 min. Serve with roast beef.


Calories 493, Protein 40 g, Carbohydrates 3 g, Fat 33 g, Sodium 852 mg.
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