Ingredients

• 1 , 7 pound
• salt and ground black pepper to taste
• 6 tablespoons red wine
• 2 cups Swanson beef stock or Swanson unsalted beef stock
• 0.25 cups all-purpose flour

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Season beef generously with salt and black pepper; place into a roasting pan, rib-side down.
3. 3 Roast in the preheated oven until medium-rare or desired doneness, about 2 hours 20 minutes. Transfer beef to a cutting board; let stand for 20 minutes.
4. 4 Discard any fat from pan drippings; stir wine into drippings. Bring to a boil over medium heat while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Reduce the heat to medium; cook 5 minutes more. Strain wine mixture through a fine-mesh sieve into a saucepan.
5. 5 Whisk stock and flour together in a bowl; gradually whisk into wine mixture. Cook and stir over medium heat until sauce boils and thickens, about 5 minutes; season with salt and black pepper. Serve sauce with beef.

Nutrition per serving