-
1
Place roast on a rack in a large shallow roasting pan. In a small bowl, combine the flour, salt, thyme, parsley and pepper; rub over roast. Cover rib ends with foil. Bake, uncovered, at 350u00b0 for 1-1/2 hours.
-
2
Meanwhile, dissolve bouillon cube in water. In a large skillet, saute the broccoli, mushrooms and onion in oil until tender; stir in the salt, thyme, pepper and dissolved bouillon. Add bread cubes; toss to coat.
-
3
Carefully spoon stuffing into center of roast. Bake 30-60 minutes longer or until a thermometer reads 160u00b0. Place remaining stuffing in a greased 2-1/2-qt. baking dish; refrigerate until ready to bake.
-
4
Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned.
-
5
Transfer roast to a serving platter. Remove foil. Let stand for 10-15 minutes.
-
6
Meanwhile, pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 3 tablespoons. Add enough water to measure 3 cups. In a large saucepan, combine flour and reserved fat until smooth. Gradually stir in the salt, pepper and drippings. Bring to a boil; cook and stir for 2 minutes or until thickened.
-
7
Remove stuffing to a bowl and cut between ribs. Serve with gravy.
