Rib Roast With Madeira Gravy

• 2 teaspoons salt
• 1-1/4 teaspoons ground thyme
• 1 teaspoon pepper
• 1 beef ribeye roast (7 to 8 pounds)
• 1/2 pound sliced fresh mushrooms
• 1/2 cup finely chopped onion
• 2 tablespoons tomato paste
• 3 to 3-1/2 cups beef broth
• 1/4 cup all-purpose flour
• 1/2 cup Madeira wine or additional beef broth
• 2 tablespoons lemon juice
• Salt and pepper to taste

1. Combine salt, thyme and pepper; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350u0b0 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Transfer to a warm serving platter. Let stand 20 minutes.
2. Meanwhile, for gravy, pour pan drippings and loosened browned bits into a 4-cup measuring cup. Skim fat, reserving 1/4 cup; set drippings aside. In a skillet, saute the mushrooms and onion in reserved fat until tender. Add tomato paste; cook and stir until combined. Remove from the heat.
3. Add enough beef broth to reserved drippings to measure 3-1/2 cups. In a large saucepan, combine flour, wine, lemon juice and broth mixture until smooth. Stir in mushroom mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Season with salt and pepper. Slice roast and serve with gravy.

salt, ground thyme, pepper, beef ribeye roast, mushrooms, onion, tomato paste, beef broth, allpurpose, madeira wine, lemon juice, salt

Taken from www.tasteofhome.com/recipes/rib-roast-with-madeira-gravy/ (may not work)