Rolled Rib Roast
|Loin/Wing roast||2 1⁄2 Kilogram|
|Vegetable oil/Melted butter||30 Milliliter|
|Fresh ground pepper||2 Milliliter|
|Garlic clove||1 Small|
Mix together in a bowl the vegetable oil or melted butter, paprika, thyme, pepper, garlic and bread crumbs.
Place the roast on a microwave rack or an inverted saucer set in an 8 x 12-inch (20 x 30 cm) micro wave-safe baking dish.
Baste the top fat and the sides of the roast with the spice mixture.
Microwave according to time given in the Beef Roasting Chart.
To make gravy Remove the roast and rack from the baking dish.
Add to the juice in the bottom of the dish 1/4 cup (60 ml) of a liquid of your choice â€” cold tea, Madeira, sherry or red wine â€” and 1 teaspoon (5 ml) Dijon mustard.
Mix well, crushing the tiny bits of caramel from the meat that give flavor and color to the meat juices.
Microwave 1 minute at HIGH when ready to serve.
To make a creamy gravy Add to the fat 1 tablespoon (15 ml) flour.
Mix well, microwave 2 minutes at HIGH, stirring once.
Add 1/2 cup (125 ml) of a liquid of your choice, as given previously.
Should you choose Madeira or sherry, add only 1/4 cup (60 ml) plus 1/4 cup (60 ml) cold water.
Stir well and microwave 3 minutes at HIGH, stir ring once.