8-12# Rib Roast of Beef, with or without bones (w/bones additional weight)1 large Red Onion, sliced
3 large Carrots, diced
1/2 pint fresh Raspberries
4 large sticks Celery, diced
4 Bay Leaves
4 large Garlic cloves, sliced
1 1/2 cans Beef Broth
1 teaspoon Sea Salt
1 bottle (14oz) RBJ's Raspberry Syrup
1 teaspoon of fresh crushed Peppercorns
8 sprigs fresh Parsley
3/4 cup all-purpose Flour
Place Rib Roast on a wire rack in pan. Add in Onions, Carrots, Celery, Bay Leaves, 1/2 can of Beef Broth, and Parsley. On the top of the roast, place sliced Garlic, sprinkle Sea Salt & Peppercorns, pat into top of meat & into sides. Pour 3/4 bottle of RBJ's Syrup over top of Roast, cover with greased brown paper bag, cut to fit well over the Roast. Place Roast in the middle of oven at 300 degrees, bake for approximately 3.5-4 hours, checking for doneness.
Insert thermometer into center of Roast; cook until temperature reaches 120 degrees (it will cook an extra 20 degrees when it comes out of the oven, which will be rare). Upon reaching proper temperature (for medium, cook until temperature reaches 140 degrees) remove to large serving platter, save Garlic pieces to drippings. Cover with aluminum foil and clean dishtowel to allow juices to slowly cool down inside Roast (allow 30 minutes before carving).
With a wire whip and a bowl, mix Flour in cold Water, whipping until a smooth heavy cream-like mixture is made with no lumps. Remove wire rack, add 1 can Broth, simmer meat drippings in bake pan over the stove or put drippings into a suitable saucepan, heat well. Skim any fat and discard. Bring drippings to a boil then simmer. Slowly add the Flour mixture, whipping constantly until desired thickness is reached. Cook an additional 10 minutes stirring and simmering. Taste. If needed, add more Syrup until flavor is evident, but not dominant. Strain, reheat and adjust seasonings before serving. You should be able to taste all the ingredients in the sauce.
SERVING:
Slice Roast Rib of Beef as desired. The English Cut is nice if you have a large platter. Trim all fat, cut meat into slices approximately 3/8" on large cutting board, laying slices on the platter in a shingled pattern. Allow approximately 3 slices of meat for each person. Do not put the end cut on the platter, as you desire to show your guests the nice red center of the Rib Roast. (Place end cut on plate by itself, garnish as with platter).
Drizzle the Raspberry Sauce over the meat, reserving 60% for the sauce dish. Garnish with fresh Raspberries and a big bunch of Italian Leaf Parsley on one end of platter. Add your potatoes and vegetables as desired along sides of meat. Serve from platter to your guests. Serve with a nice Merlot wine.
