Description
A delicious roast beef dish served with a rich red wine gravy, perfect for holiday gatherings.
Ingredients
Scale
- 4–5 lb Beef Roast (prime rib or ribeye recommended)
- 3 tbsp Olive Oil
- 2 tsp Coarse Sea Salt
- 1 tsp Black Pepper
- 2 tbsp Butter
- 2 tbsp All-purpose Flour
- 2 cups Beef Broth (low sodium preferred)
- 1.5 cups Dry Red Wine
- 1 small Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 Bay Leaf
- 1 tsp Worcestershire Sauce
- Salt and Pepper (to taste)
- Fresh Rosemary Sprigs (for presentation)
- Red Currants or Cranberries (optional)
Instructions
- Preheat your oven to 450°F (230°C).
- Rub the beef roast with olive oil, salt, and black pepper.
- In a large oven-safe skillet, heat olive oil over medium-high heat and sear the roast on all sides until browned (2-3 minutes per side).
- Transfer the skillet to the preheated oven and roast for 15 minutes, then reduce temperature to 325°F (160°C) and continue roasting for 1.5 to 2 hours.
- While the beef roasts, melt butter in a saucepan over medium heat. Add onion and garlic, cooking until softened.
- Sprinkle flour into the onion and garlic mixture, stirring for 1 minute. Gradually whisk in beef broth and red wine, adding bay leaf and Worcestershire sauce. Simmer and reduce for 10-15 minutes until thick.
- Remove the roast from the oven and let it rest for at least 20 minutes.
- Strain the gravy, adjust seasoning if needed.
- Carve the roast and serve with gravy, garnished with rosemary and optional red currants or cranberries.
Notes
Resting the roast is crucial for tenderness. Use a meat thermometer to check for desired doneness.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg