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Christmas Roast Beef with Red Wine Gravy

Succulent Christmas Roast Beef with Red Wine Gravy Delight

Experience the festive delight of Christmas Roast Beef with Red Wine Gravy, a flavorful centerpiece perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 2 hours
Resting Time 20 minutes
Total Time 2 hours 50 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 4–5 lb Beef Roast Prime rib or ribeye ensures juicy, flavorful results.
  • 3 tbsp Olive Oil Substitute with vegetable oil if necessary.
  • 6 cloves Garlic 4 minced for the rub and 2 for the gravy.
  • 1 tbsp Fresh Rosemary Chopped; can use dried rosemary as a substitute.
  • 1 tbsp Fresh Thyme Chopped; dried thyme works well too.
  • 2 tsp Coarse Sea Salt Kosher salt is an alternative.
  • 1 tsp Black Pepper Freshly ground adds a mild heat.
For the Gravy
  • 2 tbsp Butter Margarine is a suitable fallback if needed.
  • 2 tbsp All-Purpose Flour Gluten-free flour can be swapped for dietary needs.
  • 2 cups Beef Broth Low sodium preferred.
  • 1 ½ cups Dry Red Wine Cabernet Sauvignon or Merlot enhances the flavor.
  • 1 Small Onion Finely chopped.
  • 1 Bay Leaf Remove before serving.
  • 1 tsp Worcestershire Sauce Soy sauce can be an alternative.
  • Salt To taste.
  • Pepper To taste.
For Garnish
  • Fresh Rosemary Sprigs For presentation.
  • Red Currants/Cranberries For color and flavor.

Equipment

  • Roasting Pan
  • Meat Thermometer
  • Saucepan
  • mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Remove the beef roast from the refrigerator 1 hour before cooking to ensure even cooking.
  2. Preheat your oven to 450°F (230°C). Prepare your roasting pan and rack.
  3. Combine olive oil, minced garlic, fresh rosemary, thyme, coarse sea salt, and black pepper in a bowl and rub it on the roast.
  4. Sear the roast in the preheated oven for 15 minutes.
  5. Reduce oven temperature to 325°F (160°C) and roast until desired internal temperature is reached.
  6. Rest the roast for 20 minutes covered with foil before slicing.
  7. Melt butter in a saucepan, add chopped onion and remaining minced garlic, sautéing until softened.
  8. Sprinkle in the flour to form a roux and stir while cooking for about 2 minutes.
  9. Gradually whisk in the beef broth and red wine; add bay leaf and Worcestershire sauce. Simmer until thickened.
  10. Taste and adjust seasoning with salt and pepper before removing the bay leaf.
  11. Slice the rested beef against the grain and serve with the gravy, garnished with fresh rosemary and cranberries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 4gProtein: 32gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 650mgPotassium: 500mgFiber: 1gSugar: 1gCalcium: 2mgIron: 15mg

Notes

Letting the roast rest is key for juiciness. A meat thermometer is advised for perfect doneness.

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