Why You’ll Love This Recipe
This recipe delivers juicy, perfectly cooked beef with a rich, flavorful gravy. It is classic, elegant, and ideal for feeding a group, while still being straightforward and stress-free to prepare.
The Perfect Christmas Roast Beef with Red Wine Gravy: A Classic Holiday Centerpiece
- Total Time: 1 hour 50 minutes
- Yield: 6–8 servings
- Diet: Halal
Description
A show-stopping Christmas roast beef cooked to juicy perfection and served with a rich, savory red wine gravy—an elegant and comforting holiday centerpiece.
Ingredients
- 3–4 lb beef roast (ribeye, sirloin, or topside)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 onion, roughly chopped
- 2 carrots, chopped
- 2 cloves garlic, smashed
- 2 cups beef broth
- 1 cup dry red wine
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions
- Remove the beef from the refrigerator 1 hour before cooking.
- Preheat the oven to 425°F (220°C).
- Rub the roast with olive oil, salt, pepper, garlic powder, rosemary, and thyme.
- Place onion, carrots, and garlic in a roasting pan and set the beef on top.
- Roast uncovered for 20 minutes to develop a crust.
- Reduce oven temperature to 325°F (165°C) and continue roasting for 60–75 minutes, until desired doneness (135°F for medium-rare).
- Remove roast from pan, tent with foil, and rest for 20 minutes.
- Place roasting pan on stovetop over medium heat.
- Stir in butter and flour to form a roux with the pan drippings.
- Gradually whisk in red wine and beef broth.
- Simmer for 10–15 minutes until gravy thickens.
- Strain gravy if desired and season to taste.
- Slice beef and serve with red wine gravy.
Notes
- Always rest the beef to retain juices.
- Use a meat thermometer for accuracy.
- Gravy can be made ahead and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 1 hour 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: European
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Beef roasting joint is the star of the dish. Cuts such as rib roast, sirloin, or topside work beautifully, providing tenderness and rich beef flavor when cooked correctly.
Olive oil helps the seasoning adhere to the beef and promotes even browning during roasting.
Salt enhances the natural flavor of the beef and is essential for a well-seasoned roast.
Black pepper adds warmth and depth, complementing the richness of the meat.
Garlic infuses the roast with savory aroma and classic holiday flavor.
Fresh rosemary adds an earthy, aromatic note that pairs perfectly with beef.
Fresh thyme contributes subtle herbal warmth, enhancing the roast without overpowering it.
Onion forms the base of the gravy, adding sweetness and depth.
Carrot adds natural sweetness and body to the gravy.
Celery provides savory balance and complexity to the sauce.
Red wine forms the backbone of the gravy, delivering richness and festive depth.
Beef stock enhances the savory flavor and creates a smooth gravy base.
Butter adds richness and a silky finish to the gravy.
All-purpose flour thickens the gravy, giving it a classic, velvety texture.
Directions
Begin by removing the beef from the refrigerator at least one hour before cooking to allow it to come to room temperature. Preheat the oven and pat the beef dry thoroughly. Rub the roast with olive oil, salt, black pepper, garlic, rosemary, and thyme, ensuring even coverage. Place the beef on a roasting rack set over a pan filled with chopped onion, carrot, and celery. Roast uncovered until the beef reaches your desired doneness, basting occasionally with pan juices. Once cooked, remove the beef from the oven, cover loosely with foil, and allow it to rest.
To prepare the red wine gravy, place the roasting pan over medium heat. Sprinkle flour over the vegetables and drippings, stirring to form a roux. Gradually pour in the red wine, scraping up any browned bits from the pan. Add beef stock and simmer until the gravy thickens and reduces slightly. Finish with butter, seasoning to taste. Slice the rested beef and serve with the rich red wine gravy.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves approximately 6 to 8 people. Preparation time is about 20 minutes. Roasting time ranges from 1 hour 15 minutes to 1 hour 45 minutes, depending on size and doneness. Total time is roughly 2 hours, including resting.
Storage/reheating
Store leftover roast beef and gravy separately in airtight containers in the refrigerator for up to three days. Reheat beef gently wrapped in foil in the oven, and warm the gravy slowly on the stovetop, adding a splash of stock if needed.
Variations and Customizations
Garlic-crusted roast beef
Increase garlic and add crushed peppercorns for a bolder crust.
Herb-forward version
Add sage or bay leaf to deepen the holiday aroma.
Mustard-roasted beef
Spread a thin layer of mustard over the beef before seasoning.
Alcohol-free gravy
Replace red wine with extra beef stock and a splash of balsamic vinegar.
Slow-roasted style
Cook at a lower temperature for extra tenderness.
FAQs
What cut of beef is best for Christmas roast?
Rib roast and sirloin are excellent choices for tenderness and flavor.
How do I know when the beef is done?
Use a meat thermometer for accurate doneness.
Why is resting the beef important?
Resting allows juices to redistribute, keeping the meat moist.
Can I make the gravy ahead of time?
Yes, reheat gently before serving.
Should I cover the beef while roasting?
Roast uncovered for proper browning.
Can I cook this the day before?
It is best served fresh, but leftovers reheat well.
What wine works best for the gravy?
A dry red wine with good body works well.
How thick should the gravy be?
It should be smooth and pourable, not heavy.
Can I double the gravy?
Yes, simply increase wine and stock proportionally.
Is this recipe suitable for beginners?
Yes, with a thermometer, it is very manageable.
Conclusion
The Perfect Christmas Roast Beef with Red Wine Gravy is a classic holiday dish that delivers comfort, elegance, and unforgettable flavor. With juicy slices of beef and a rich, silky gravy, it creates a festive centerpiece that brings people together and makes Christmas dinner truly special.
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