<http://schema.org/recipeInstructions>
" Preheat oven to 350 degrees F. In large roasting pan (about 17&amp;#039;&amp;#039; by 11 1/2&amp;#039;&amp;#039;), 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 2 1/4 to 2 1/2 hours or until meat thermometer reaches 135 degrees F for medium-rare or until of desired doneness. Internal temperature of beef will rise 5 degrees to 10 degrees F upon standing. 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 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. 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. In 10-inch skillet over medium-high heat, in hot oil, cook cherry tomatoes until heated through, stirring occasionally. To serve, if you like, sprinkle more chopped parsley over roast beef. Spoon sauteed tomatoes around beef on platter. Pour gravy into gravy boat to serve over beef."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a7753/beef-ribroast-madeira-gravy-1127/>