Rib Roast with Shallots, Garlic and Cabernet Gravy

4 garlic cloves

1 1/2 tsp salt

1 tsp cracked black pepper

3 large shallots, finely chopped (3/4 cup)

1 (3 rib) rib roast (small end), about 5 1/2 lbs
trimmed with chine bone removed

1/2 cup Cabernet Sauvignon or other dry red wine

2 tsp all purpose flour

1 cup chicken broth

Preheat oven to 325 degrees. In a small bowl, stir garlic, salt,

pepper and 1/3 cup shallots. Use to rub all over roast. (Wrap

remaining shallots in plastic and store in refrigerator for use

in gravy) Place roast, fat side up, in medium roasting pan.

Insert meat thermometer into center of roast, being careful it does

not touch bone. Roast beef 2 hours and 15 minutes or until thermometer

reaches 130 degrees. (24-30 minutes per pound) or until desired doneness.

Internal temperature of meat will rise 5-10 degrees upon standing. When

roast is done, place on warm large platter or cutting board. Let stand 15

minutes to set juices for easier carving. Meanwhile, prepare gravy; Spoon 1

tbsp fat from roasting pan into 2 quart saucepan; discard remaining fat. Add

wine to roasting pan; heat to boiling over medium high heat, stirring constantly

until browned bits are loosened from bottom. Boil 1 minute. Remove pan from heat.

Heat fat in saucepan over medium low heat until hot. Add remaining shallots and cook

4-5 minutes or until soft and golden, stirring occasionally. Stir in flour and cook 2

minutes or until flour is lightly browned, stirring frequently. Gradually stir in wine from

roasting pan and broth; cook until gravy boils and thickens slightly, stirring constantly.

Remove saucepan from heat. Stir any juices from platter into gravy. Pour gravy into

gravy boat to serve with roast. Makes about 1 1/2 cup.