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