Ingredients
- Beef Roast (Ribeye or Sirloin)
- Red Wine (Cabernet Sauvignon or Merlot)
- Fresh Garlic
- Onions
- Fresh Rosemary
- Fresh Thyme
- Beef Stock
- Butter
- Olive Oil
- Flour
- Salt
- Pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Season the roast generously with salt and pepper. In a large skillet over medium-high heat, add olive oil and sear the beef on all sides until browned.
- Remove the beef and let it rest. In the same skillet, add sliced onions and minced garlic, cooking until golden.
- Deglaze the pan with red wine, scraping the bottom to release the fond. Let it reduce for a few minutes.
- Stir in flour to create a roux, then gradually whisk in beef stock. Simmer until thickened.
- Return the beef to the roasting pan, pour the gravy over it, cover loosely with foil, and roast until the desired doneness is reached.
- Let the roast rest for 15-20 minutes, then carve and serve with gravy.
Notes
Allow the beef to rest for proper juiciness and flavor. Use fresh herbs for the best taste.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: None