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.
Notes
Let the roast rest to retain juices. Use a sharp knife for even slicing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 100mg
Keywords: Christmas, roast beef, holiday recipes, family traditions, red wine gravy