Tired of serving the same old holiday ham or turkey every year? Ready to truly impress your guests and elevate your festive table to new culinary heights? Get ready to unleash the star of your Christmas dinner: our spectacular Roast Beef with Red Wine Gravy: The Ultimate Christmas Feast! This isn’t just a meal; it’s an experience, a showstopper that promises juicy, tender beef bathed in a rich, velvety red wine gravy that will have everyone asking for seconds. Forget complicated recipes – we’ve broken down this luxurious dish into easy, stress-free steps, ensuring you can enjoy the magic of Christmas while still serving a gourmet masterpiece. Let’s make this holiday season unforgettable, one glorious slice of roast beef at a time!
Why You’ll Love This Recipe
This isn’t just another roast beef recipe; it’s *the* recipe you’ll come back to year after year. Here are four delicious reasons why it’s about to become your new holiday tradition:
- Effortlessly Elegant: Despite its grand appearance and gourmet taste, this recipe is surprisingly straightforward! With clear, step-by-step instructions, even a novice cook can achieve a restaurant-quality roast that looks and tastes incredibly impressive.
- Juicy & Flavorful Perfection: From the aromatic herb rub to the perfect sear and slow roast, every step is designed to lock in moisture and maximize flavor. The resting period ensures every slice is melt-in-your-mouth tender and bursting with savory goodness.
- Rich, Healthier Red Wine Gravy: Our homemade gravy is a game-changer! Crafted with fresh aromatics, dry red wine, and low-sodium beef broth, it’s packed with robust flavor without being overly heavy. It’s the ideal savory companion to your magnificent roast.
- The Ultimate Christmas Centrepiece: This dish isn’t just food; it’s a celebration! Adorned with festive garnishes, your Roast Beef with Red Wine Gravy will be the undisputed star of your holiday table, making your Christmas feast truly special and memorable for all your loved ones.
Ingredients with Measurements
Gather your festive ingredients and get ready to create magic!
- 🥩 4-5 pounds beef roast (prime rib, ribeye, or top sirloin for a leaner option)
- 🫒 3 tablespoons olive oil
- 🧄 4 cloves fresh garlic, minced
- 🌿 1 tablespoon fresh rosemary, chopped
- 🌱 1 tablespoon fresh thyme, chopped
- 🧂 2 teaspoons coarse sea salt
- 🌶️ 1 teaspoon freshly ground black pepper
- 🧈 2 tablespoons butter
- 🍚 2 tablespoons all-purpose flour
- 🥣 2 cups low-sodium beef broth
- 🍷 1 ½ cups dry red wine (like Cabernet Sauvignon or Merlot)
- 🧅 1 small onion, finely chopped
- 🧄 2 cloves fresh garlic, minced
- 🍃 1 bay leaf
- 🥄 1 teaspoon Worcestershire sauce
- 🧂🌶️ Salt and pepper to taste (for gravy)
- 🌿 Fresh rosemary sprigs (for garnish)
- 🍒 Red currants or cranberries (for a festive garnish)
Detailed Step-by-Step Directions How to Make the Recipe
Let’s get cooking! Follow these easy steps to create your magnificent Roast Beef with Red Wine Gravy: The Ultimate Christmas Feast!
- Get Ready to Roast: Take your beef out of the fridge about an hour before cooking so it comes to room temperature for even roasting. Pat it really dry with paper towels – this helps achieve that lovely crispy crust! In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub this delicious herb blend all over your beef, making sure it’s nicely coated.
- Sear & Slow Roast: Preheat your oven to a hot 450°F (230°C). Place your seasoned beef roast on a rack in a roasting pan. Pop it into the oven for 15 minutes to get a beautiful sear on the outside, locking in those juices. Then, lower the oven temperature to 325°F (160°C). Continue roasting until a meat thermometer inserted into the thickest part reads your desired doneness (e.g., 130-135°F for medium-rare, which is often preferred for a juicy roast). Using a thermometer ensures perfectly cooked, safe beef every time!
- Rest for Perfection: Once your roast reaches the target temperature, transfer it to a cutting board. Cover it loosely with aluminum foil and let it rest for at least 20 minutes. This essential step allows the juices to redistribute throughout the meat, guaranteeing tender, flavorful slices.
- Whip Up the Healthy Gravy: While the beef rests, melt butter in a saucepan over medium heat. Add the finely chopped onion and minced garlic, cooking until they’re soft and fragrant – about 3-5 minutes. Stir in the flour to create a simple roux, cooking for another minute or two. Gradually whisk in the low-sodium beef broth and red wine, stirring constantly to avoid lumps. Add the bay leaf and Worcestershire sauce. Let it simmer gently for 10-15 minutes, allowing it to thicken into a rich, velvety gravy. Season with a pinch of salt and pepper to your liking, then remove the bay leaf before serving. Using low-sodium broth helps keep this gravy a healthier choice.
- Serve with Style: Slice the rested beef thinly against the grain – this makes it extra tender! Arrange it beautifully on a platter. You can pour some of the luscious red wine gravy over the top, or serve it on the side for guests to enjoy. For a final festive touch, garnish with fresh rosemary sprigs and a sprinkle of cranberries or red currants. Enjoy your impressive yet easy Christmas feast!
Detailed Different Ways You Can Present the Recipe and How to Serve It
Presentation is key, especially when you’ve prepared something as magnificent as Roast Beef with Red Wine Gravy: The Ultimate Christmas Feast!
- The Grand Platter: Arrange your thinly sliced roast beef fanned out elegantly on a large, warm serving platter. Drizzle a generous amount of that gorgeous red wine gravy directly over the meat to ensure every bite is coated, or serve the gravy in a beautiful gravy boat on the side.
- Festive Garnishes: Beyond the suggested rosemary sprigs and red currants/cranberries, consider adding roasted cherry tomatoes (their bright red pops beautifully), sprigs of fresh thyme, or even a sprinkle of chopped fresh parsley for extra color and freshness.
- Perfect Pairings: Surround your roast with classic Christmas side dishes. Think creamy mashed potatoes (perfect for soaking up gravy!), crispy roasted potatoes, glazed carrots, tender green beans almondine, or fluffy Yorkshire puddings. A vibrant green salad with a light vinaigrette also provides a lovely contrast.
- Individual Servings: For a more refined touch, pre-plate individual servings on dinner plates. Place a few slices of beef, a dollop of mashed potatoes, and a side of roasted vegetables, then artfully spoon the gravy over the beef before garnishing.
- The Carving Station: If you prefer a more interactive experience, present the whole rested roast (if it’s not too large) at the table before carving it expertly in front of your guests. This adds a wonderful, traditional touch to your Christmas feast.
How You Can Store It and How Long Does It Last
Finished enjoying your magnificent Roast Beef with Red Wine Gravy: The Ultimate Christmas Feast!? Don’t let any delicious leftovers go to waste! Proper storage ensures you can savor the flavors for days.
- Roast Beef: Once cooled, slice any remaining beef and store it in an airtight container in the refrigerator for up to 3-4 days. For longer storage, tightly wrap individual portions in plastic wrap and then foil, and freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
- Red Wine Gravy: Transfer any leftover gravy to an airtight container and refrigerate for up to 3-4 days. Gravy also freezes well; pour it into freezer-safe containers or even ice cube trays (for smaller portions) and freeze for up to 3 months. Thaw and gently reheat on the stovetop, adding a splash of beef broth or wine if needed to adjust consistency.
- Reheating Tips: To reheat sliced beef, warm it gently in the oven (covered with foil and a splash of broth) at a low temperature (around 250°F / 120°C) until just heated through to prevent it from drying out. You can also gently warm it in a pan with a little gravy. Reheat gravy separately on the stovetop over low heat, whisking occasionally.
FAQs Sections
1. What cut of beef is best for this recipe?
While the recipe suggests prime rib, ribeye, or top sirloin, prime rib (bone-in or boneless) is often considered the “ultimate” for its marbling and flavor. Ribeye is also fantastic. Top sirloin is a leaner, more budget-friendly option that still yields great results.
2. How do I ensure my roast beef is perfectly medium-rare?
The key is a reliable meat thermometer! For medium-rare, aim to pull the roast out of the oven when it reaches 130-135°F (54-57°C). Remember, the temperature will rise by another 5-10 degrees while it rests due to carryover cooking.
3. Can I make the red wine gravy ahead of time?
Absolutely! You can prepare the gravy up to 2-3 days in advance. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop, whisking frequently, and add a little extra beef broth or red wine if it’s too thick.
4. What kind of dry red wine should I use for the gravy?
A dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir works perfectly. Choose a wine you enjoy drinking, as its flavor will concentrate in the gravy. Avoid “cooking wines” which often contain added salt and preservatives.
5. What are the best side dishes to serve with Roast Beef with Red Wine Gravy?
Classic pairings include mashed potatoes (especially garlic mashed), roasted root vegetables (carrots, parsnips), green bean casserole, sautéed asparagus, creamed spinach, or crispy Yorkshire puddings.
6. Why is resting the beef so important?
Resting allows the juices, which have been pushed to the center of the roast during cooking, to redistribute evenly throughout the meat. This results in a much juicier, more tender, and flavorful roast when sliced. Skipping this step leads to dry, tough meat.
7. Can I substitute dried herbs for fresh ones?
Yes, you can. As a general rule, use one-third the amount of dried herbs compared to fresh. So, for 1 tablespoon fresh rosemary, use 1 teaspoon dried rosemary. Fresh herbs always offer a brighter, more vibrant flavor, especially for a special occasion.
8. What if my gravy is too thin or too thick?
If your gravy is too thin, you can simmer it a little longer to reduce and thicken, or create a quick slurry with 1 teaspoon cornstarch mixed with 1 tablespoon cold water, then whisk it into the simmering gravy until desired thickness. If it’s too thick, whisk in a splash more beef broth or red wine until it reaches your preferred consistency.
9. Can I adapt this recipe for a smaller roast?
Yes, you can! Adjust the cooking time based on the weight of your roast. The general rule of searing at high heat then reducing to low heat remains the same. Always rely on a meat thermometer for accurate doneness, not just time.
10. Is the high initial oven temperature necessary?
Yes, the initial high temperature (450°F) is crucial for creating a beautiful, flavorful crust (the “sear”) on the outside of the roast. This locks in juices and adds depth of flavor before the slower roasting phase cooks the interior evenly.
Roast Beef with Red Wine Gravy: The Ultimate Christmas Feast! 🎄
The ultimate Christmas roast, perfect for a healthy and easy holiday dinner or festive feast!
Equipment
- Roasting Pan
- Meat Thermometer
- Cutting Board
- Saucepan
Ingredients
Roast Beef Ingredients
- 4-5 pounds beef roast (prime rib, ribeye, or top sirloin for a leaner option)
- 3 tablespoons olive oil
- 4 cloves fresh garlic minced
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 2 teaspoons coarse sea salt
- 1 teaspoon freshly ground black pepper
Red Wine Gravy Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups low-sodium beef broth
- 1.5 cups dry red wine (like Cabernet Sauvignon or Merlot)
- 1 small onion finely chopped
- 2 cloves fresh garlic minced
- 1 bay leaf
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste (for gravy)
For Garnish
- Fresh rosemary sprigs (for garnish)
- Red currants or cranberries (for a festive garnish)
Instructions
- Get Ready to Roast: Take your beef out of the fridge about an hour before cooking so it comes to room temperature for even roasting. Pat it really dry with paper towels – this helps achieve that lovely crispy crust! In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub this delicious herb blend all over your beef, making sure it’s nicely coated.
- Sear & Slow Roast: Preheat your oven to a hot 450°F (230°C). Place your seasoned beef roast on a rack in a roasting pan. Pop it into the oven for 15 minutes to get a beautiful sear on the outside, locking in those juices. Then, lower the oven temperature to 325°F (160°C). Continue roasting until a meat thermometer inserted into the thickest part reads your desired doneness (e.g., 130-135°F for medium-rare, which is often preferred for a juicy roast). Using a thermometer ensures perfectly cooked, safe beef every time!
- Rest for Perfection: Once your roast reaches the target temperature, transfer it to a cutting board. Cover it loosely with aluminum foil and let it rest for at least 20 minutes. This essential step allows the juices to redistribute throughout the meat, guaranteeing tender, flavorful slices.
- Whip Up the Healthy Gravy: While the beef rests, melt butter in a saucepan over medium heat. Add the finely chopped onion and minced garlic, cooking until they’re soft and fragrant – about 3-5 minutes. Stir in the flour to create a simple roux, cooking for another minute or two. Gradually whisk in the low-sodium beef broth and red wine, stirring constantly to avoid lumps. Add the bay leaf and Worcestershire sauce. Let it simmer gently for 10-15 minutes, allowing it to thicken into a rich, velvety gravy. Season with a pinch of salt and pepper to your liking, then remove the bay leaf before serving. Using low-sodium broth helps keep this gravy a healthier choice.
- Serve with Style: Slice the rested beef thinly against the grain – this makes it extra tender! Arrange it beautifully on a platter. You can pour some of the luscious red wine gravy over the top, or serve it on the side for guests to enjoy. For a final festive touch, garnish with fresh rosemary sprigs and a sprinkle of cranberries or red currants. Enjoy your impressive yet easy Christmas feast!
Notes
The ultimate Christmas roast, perfect for a healthy and easy holiday dinner or festive feast! The recipe yields 10-12 servings. Using a meat thermometer ensures perfectly cooked, safe beef every time. Using low-sodium broth helps keep this gravy a healthier choice.
Nutrition Information (per serving):
- Calories: 480
- Total Carbs: 8 g
- Net Carbs: 7.5 g
- Fats: 28 g
- Protein: 36 g