Photo: Sunday Roast Beef and Gravy Recipe
Ingredients
- 1 (3 to 4-pound) bone-in rib-eye roast
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
Gravy:
- 1 large shallot, finely chopped
- 1/2 bottle drinking red wine, such as Malbec
- 5 cups beef stock
Directions
Preheat oven to 400 degrees F.
Using a heavy hand, season rib-eye roast with salt and pepper on all sides. Heat olive oil in a large Dutch oven or a roasting pan. Place beef in hot pan and sear until deep golden brown on all sides. Transfer the pan to the oven and roast for about 15 minutes per pound for medium-rare, making an approximate hour of cooking time. Remove the pan from oven and transfer the beef to a cutting board. Allow meat to rest for at least 15 minutes, tented with foil, before carving.
Gravy:
Pour off excess fat from the Dutch oven (reserve for Thyme for Yorkshire Pudding, if desired) and place on the stovetop over medium heat. Add shallots and cook until soft and brown, about 4 to 6 minutes. Deglaze the pot with 1/2 cup of the wine, scraping up browned bits from the bottom. Add remaining wine, bring to a boil and reduce by half. Add stock and simmer until reduced again by about half. Pass the gravy through a fine mesh sieve and return to the pan. Bring back to a boil, then lower the heat and simmer until desired gravy consistency is reached. Taste for seasoning and adjust, if necessary. Carve beef against the grain, into thin slices, and serve with gravy.
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By EmCF
Columbus, Ohio
on April 26, 2013
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I made this using a cheaper tri tip roast, cooked 40 minutes for a 3lb roast, and it came out a beautiful medium rare. Served with the Yorkshire puddings from this show which also came out well.
By fudgelady11
colorado spring...
on October 17, 2012
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It came out really good. I left the meat out for about 2 hours before I cooked it. I cut the fat slab off the meat and seared the meat in a pan after making a rub with a little curry, dried mustard, pepper and dry bbq seasoning. Then I put the fat slab on top of the meat while it cooked. I put it in the oven at 425, and then lowered it to 375 after about 10 minutes. The gravy had burgundy wine that I got it at walmart for $3, low salt beef broth and onions. It was at a rapid boil while the meat cooked. I took the meat out when my thermometer read 145 degrees and let it rest for a bit. I took the lump of fat that was on top and put it in the boiling gravy pot. I mixed a tablespoon or two of flour into a bit of cold water, and added that to the gravy. The gravy boiled down quite a bit. It was great with carrots and potatoes.
By Cocktail-Time
on August 20, 2012
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Great simple recipe, I used a meat thermometer and used the 15 min as a guideline. Took it out at 128 and it was perfect mid-rare. (after resting
Read all 45 reviews