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RIB ROAST:
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Preheat oven to 325u00b0F.
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Mix together salt, herbs, and pepper. Rub herb mixture into all sides of beef. In shallow roasting pan, stand roast, fat side up. Insert meat thermometer through outside fat into the thickest part of muscle; do not allow the point to rest in fat or bone.
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In small bowl, mix gravy seasoning with 1/2 cup Burgundy. Spoon some over beef; place uncovered in oven. Roast the beef, basting frequently with remaining Burgundy mixture, for 3 1/2 hours for rare (140u00b0F); 4 1/2 hours for medium (160u00b0F); 5 hours for well-done (170u00b0F).
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When roast is cooked according to your preference, using two large forks, remove to a platter, cover with foil, and keep warm. Pour off drippings and reserve; let roast stand in warm place while you make gravy and Yorkshire Pudding, if serving alongside. Roast will be easy to carve after standing 20 to 30 minutes.
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BURGUNDY GRAVY:
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Return 6 tablespoons reserved drippings to roasting pan. Stir in flour, salt and pepper to make a smooth mixture. Gradually add beef broth and Burgundy wine, stirring until mixture is smooth and free from lumps.
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All browned bits from roast should be loosened and dissolved in broth mixture. Bring gravy to a boil, stirring constantly,. Reduce heat and simmer 5 minutes longer, stirring constantly. Salt and pepper to taste. Makes 3 cups of gravy.
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TO SERVE:
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Use a large, sharp carving knife to carve across roast toward rib bone. Cut along rib to remove slices. Slide a knife under meat slice to place on serving plate. Serve with Burgundy Gravy and Yorkshire Pudding.
