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Roast Beef with Red Wine Gravy

Tender Roast Beef with Rich Red Wine Gravy Delight

This Roast Beef with Red Wine Gravy is a festive centerpiece that impresses family and friends at holiday gatherings.
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Prep Time 20 minutes
Cook Time 2 hours
Resting Time 20 minutes
Total Time 2 hours 40 minutes
Servings: 8 slices
Course: Beef
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 4–5 lb Beef roast Ideal cuts are prime rib, ribeye, or top sirloin.
  • 3 tbsp Olive oil Vegetable oil can be used as a substitute.
  • 6 cloves Garlic, minced Substitute with garlic powder if fresh isn’t available.
  • 1 tbsp Fresh rosemary, chopped Alternatively, use thyme.
  • 1 tbsp Fresh thyme, chopped Dried thyme works too; just use less.
  • 2 tsp Coarse sea salt Table salt can be an alternative.
  • 1 tsp Black pepper, freshly ground Pre-ground pepper is acceptable.
For the Gravy
  • 2 tbsp Butter Margarine can serve as a dairy-free option.
  • 2 tbsp All-purpose flour Cornstarch can be an alternative.
  • 2 cups Beef broth Vegetable broth can lighten it up.
  • 1 ½ cups Dry red wine Use Cabernet Sauvignon or Merlot.
  • 1 small Onion, finely chopped Shallots can add a refined touch.
  • 1 Bay leaf Omit if unavailable.
  • 1 tsp Worcestershire sauce Soy sauce can also work.
Finishing Touches
  • Salt and pepper, to taste
  • Fresh rosemary sprigs
  • Red currants or cranberries

Equipment

  • roasting pan
  • Saucepan
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. Remove your beef roast from the fridge at least 1 hour before cooking, allowing it to reach room temperature for even roasting.
  2. In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper until well combined. Rub this mixture all over the beef roast.
  3. Preheat your oven to 450°F (230°C). Place the seasoned beef on a rack in a roasting pan; sear for 15 minutes until golden-brown.
  4. Reduce the oven temperature to 325°F (160°C) and continue roasting until it reaches your desired doneness.
  5. Once the roast has reached the ideal temperature, cover loosely with foil and let rest for 20 minutes.
  6. Meanwhile, melt the butter in a saucepan over medium heat and add the chopped onion and minced garlic, sautéing until softened.
  7. Sprinkle in the flour and stir constantly for about 1 minute. Gradually whisk in the beef broth and red wine, bring to a simmer, and thicken.
  8. Add the bay leaf and Worcestershire sauce. Season with salt and pepper as needed, remove bay leaf once thickened.
  9. Slice the roast beef thinly against the grain, drizzle with gravy, and garnish with rosemary sprigs and red currants.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 5gProtein: 36gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 18gCholesterol: 120mgSodium: 900mgPotassium: 900mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 4mg

Notes

For the best results, choose high-quality beef cuts and allow the roast to rest after cooking to ensure tenderness.

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