1 3-rib beef rib roast (small end), about 7 pounds, with chine bone removed
1 tablespoon fennel seeds
1 teaspoon coarsely ground black pepper
1 teaspoon salt
1/4 cup Madeira or dry sherry
2 tablespoons all-purpose flour
1 1/4 teaspoons beef-flavor instant bouillon
1 tablespoon olive or salad oil
1 pint cherry tomatoes
How to prepare
1. In large roasting pan (about 17″ by 11 1/2″), place beef rib roast, fat-side up. In mortar with pestle, crush fennel seeds. Stir in pepper, salt, and 2 tablespoons chopped parsley. Rub fennel mixture over roast. Insert meat thermometer into center of roast, being careful that pointed end of thermometer does not touch bone. Roast beef in 325 degrees F oven until meat thermometer reaches 140 degrees F for medium-rare (about 20 minutes per pound) or until of desired doneness.
2. When beef is done, place on warm large platter and let stand 20 minutes for easier carving. Meanwhile, prepare gravy: Pour pan drippings into 2-cup measuring cup or medium bowl (set pan aside); let drippings stand a few seconds until fat separates from meat juice. Skim 2 tablespoons fat from drippings into 2-quart saucepan; skim and discard remaining fat. Add Madeira and 1/2 cup water to roasting pan; over medium heat, stir until brown bits are loosened from pan; add to meat juice in cup with enough water to equal 2 cups.
3. Into fat in saucepan over medium heat, stir flour until blended; cook, stirring constantly, until flour turns golden brown. Gradually stir in meat-juice mixture and bouillon; cook, stirring constantly, until gravy boils and thickens slightly; keep warm.
4. In 10-inch skillet over medium-high heat, in hot olive or salad oil, cook cherry tomatoes until heated through, stirring occasionally.
5. To serve, if you like, sprinkle more chopped parsley over roast beef. Spoon saut