Name: Christmas Roast Beef with Red Wine Gravy
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 beef tenderloin or rib roast; Salt and pepper, to taste; 4 cloves garlic, minced; 1 onion, chopped; 2 tablespoons fresh rosemary, chopped; 2 tablespoons fresh thyme, chopped; 1 cup full-bodied red wine; 2 cups beef stock; 2 tablespoons butter

Jump to Recipe·Print Recipe

As I sit here reminiscing about Christmases past, my heart is warmed by the memories of gathering around the table with my family. Every year, the star of our festive feast was none other than my beloved Christmas Roast Beef with Red Wine Gravy. It’s almost as if the aroma of the roast and the deep, rich scent of the gravy linger in the air long after the meal is over, filling our home with love and laughter. I can still see my grandmother standing in the kitchen, her well-worn apron tied around her waist, guiding me through the steps of making this masterpiece. The beauty of the roast, with its perfectly seared outside and juicy, tender inside, feels like a gift we share. That gravy, oh that gravy, made from drippings and a splash of red wine to create an umami dream, swept us all off our feet.

Each holiday season, I remember those incredible moments—every clattering fork, the cheerful laughter of my cousins, the way we passed the buttery garlic mushrooms like sacred treasures. My family and I would gather to enjoy not just a meal, but a celebration of our shared love. As I began cooking for my own family, I realized that the heart of this tradition wasn’t just in the food itself, but in the love that accompanied it, from my grandmother’s hands to my own. So, let me take you on this delicious journey as I share my treasured recipe for Christmas Roast Beef with Red Wine Gravy.

Flavors dance and intermingle in Christmas Roast Beef with Red Wine Gravy, transforming a simple dish into a holiday extravaganza. The unique flavor profile is a testament to the way spices and ingredients work together. The beef itself is robust, seasoned with earthy herbs such as rosemary and thyme, which elevate it to an entirely new level of yumminess. The deep richness of the red wine adds a velvety depth that perfectly complements the beef, while the aromatics create a symphony of flavors, from the gentle sweetness of onions to the bold depth of garlic.

This dish not only captures taste buds but also hearts; it’s a staple at festive gatherings because it offers something for everyone. Want something luxurious? The gravy has that buttery flair, infused with umami from the roasted drippings. Seeking comfort? There’s nothing like a tender slice of roast beef, warm and inviting, served on your plate. My family can’t resist this dish, and I assure you, neither will yours. It has a knack for bringing everyone together, making it a recipe everyone looks forward to each year.

To create this festive feast, you’ll need several essential ingredients to ensure that every bite is as mouth-watering as the last. Start with high-quality beef, such as a tenderloin or a rib roast, which is imperative to achieving that melt-in-your-mouth experience. Garlic and onions are key players for infusing that savory depth, while fresh herbs such as rosemary and thyme add an aromatic touch that screams "holiday season." Red wine, of course, is essential for that rich gravy, so choose a full-bodied variety—something you’d enjoy sipping alongside your roast. Don’t forget a good beef stock, either; it’ll add even more flavor dimension to your dish.

If you’re looking for some substitutions, don’t fret! If you can’t find fresh herbs locally, dried herbs will work in a pinch—just remember to use less, as dried herbs are more concentrated. Got a different cut of beef on sale? Go ahead and use that; just adjust your cooking time accordingly. And while I love a cabernet or merlot for the gravy, any full-bodied red wine you have on hand will do just fine.

Now, let’s dive into the step-by-step recipe instructions, complete with tips to ensure it’s perfect! First, start by preheating your oven to a warm 450°F. While that’s heating, season your beef generously with salt and pepper, along with half of those aromatic herbs. Sear the beef in a hot skillet for a few minutes on each side until it’s beautifully browned—that’s where all the flavor begins!

Once seared, transfer your beef to a roasting pan. In the same skillet, add some chopped onions, and garlic, and let them soften for a couple of minutes before deglazing with that red wine. This is where you’ll get all those delicious brown bits off the pan, which will add so much depth to your gravy. Scrape the bottom as it simmers, allowing the flavors to meld together.

Pour the mixture over the roast and throw in the remaining herbs. Now, it’s time for the oven—cook until a meat thermometer reads about 135°F for medium-rare, which usually takes around 50-60 minutes. Once it’s out of the oven, let it rest, covered loosely with foil for at least 20 minutes—this step is crucial, as it allows the juices to redistribute, ensuring each slice is juicy and tender.

While the beef rests, let’s make the red wine gravy. Skim off any excess fat from the drippings left in the roasting pan, and add your beef stock. Bring it to a gentle simmer, whisk in a touch of butter for richness, and season to taste. You can even strain it if you prefer a smoother texture!

Cooking techniques matter too. One of the best tips I can share is to trust your instincts. Use your senses—let the aromas guide you, and don’t rush the resting time. Ensure your knife is sharp for those beautifully even slices, and always taste as you go.

Common mistakes that many home cooks make include overcooking the beef or rushing through resting time. Both can lead to a dry roast, and we want to avoid that! Also, take note to not overlook your gravy; it’s worth the extra love and attention.

Let’s also talk about the health benefits of Christmas Roast Beef with Red Wine Gravy. Beef is a great source of protein, iron, and essential vitamins like B12—important for keeping your energy up during the holiday hustle. Pairing it with a delicious homemade gravy means you know exactly what’s going in, with no preservatives. Yes, it’s rich and indulgent, but that’s what makes it perfect for a festive occasion.

Serving this dish can be just as delightful. Consider pairing your Christmas Roast Beef with buttery garlic mashed potatoes for an indulgent side or some roasted vegetables drizzled with balsamic glaze for a bit of balance. I also love a fresh, bright salad on the side; it cuts through the richness of the meal and adds a little color.

If you’re looking to elevate the presentation, try garnishing the platter with fresh herbs or seasonal greens. It creates a beautiful centerpiece, which is perfect for those family photos.

You may be wondering about the mushrooms—what type is best for Christmas Roast Beef with Red Wine Gravy? I recommend using cremini or shiitake mushrooms; both have fantastic earthy flavors that complement the gravy’s richness beautifully.

Can you use dried garlic instead of fresh? Yes, you can, but be sure to adjust the quantity as dried garlic is more concentrated. Fresh garlic has a sharper flavor that brightens the gravy, so I often prefer it for this recipe.

If you have leftovers—though I can’t imagine there being much!—they can be stored in an airtight container in the fridge. They’ll be good for a few days and perfect for sandwiches or a hearty soup later in the week. And yes, you can freeze Christmas Roast Beef with Red Wine Gravy. Just ensure you wrap it tightly to prevent freezer burn, and it will store for up to three months, waiting for you to pull it out on a busy weeknight for a taste of that holiday spirit.

As I wrap up my thoughts, I urge you to try your hand at making this Christmas Roast Beef with Red Wine Gravy. If you’re like me and savor those moments shared with family, this dish will undoubtedly become a cherished part of your holiday tradition. There’s something comforting about cooking for loved ones and knowing that you’re carrying on a legacy, one hearty bite at a time. So don your apron, gather your loved ones close, and let’s create some beautiful memories in the kitchen. Trust me, you’ll want to make this again and again.

Christmas Roast Beef with Red Wine Gravy

Author: sara
Total Time: 80 minutes
Yield: 8 servings 1x
Diet: None

Print Recipe

Description

A tender and flavorful Christmas roast beef served with a rich red wine gravy, perfect for festive gatherings.

Ingredients

Scale

1 beef tenderloin or rib roast
Salt and pepper, to taste
4 cloves garlic, minced
1 onion, chopped
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1 cup full-bodied red wine
2 cups beef stock
2 tablespoons butter

Instructions

Preheat your oven to 450°F (232°C).
Season the beef generously with salt, pepper, and half of the herbs.
Sear the beef in a hot skillet for a few minutes on each side until browned.
Transfer the beef to a roasting pan.
In the same skillet, add chopped onions and garlic, and let them soften for a couple of minutes before deglazing with red wine.
Scrape the bottom of the skillet to mix the flavors and pour the mixture over the roast along with the remaining herbs.
Cook in the oven until a meat thermometer reads 135°F (57°C) for medium-rare, about 50-60 minutes.
Let the roast rest, covered with foil, for at least 20 minutes.
Skim off excess fat from the drippings, add beef stock, and bring to a gentle simmer for the gravy.
Whisk in butter for richness and season to taste.