Sunday Roast Beef and Gravy
Recipe GLPR6031cbca800e48
A classic bone-in rib-eye roast seared until golden and roasted to a perfect medium doneness, then carved and served with a rich red wine and beef stock gravy made from the pan drippings and caramelized shallots.
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Ingredients
1 bone-in rib-eye roast (3 to 4 pounds)
Kosher salt
Freshly ground black pepper
¼ cup Olive oil
1 large shallot, finely chopped
½ bottle Red wine, such as Malbec
5 cups Beef stock
Directions
Preheat your oven to 400°F.
Generously season all sides of the bone-in rib-eye roast with kosher salt and freshly ground black pepper.
Heat the olive oil in a large Dutch oven or roasting pan over medium-high heat until shimmering. Once hot, carefully place the beef in the pan and sear until a deep golden brown crust forms on all sides, turning occasionally, about 8 to 10 minutes total.
Transfer the pan to the preheated 400°F oven and roast the beef for approximately 50 to 60 minutes, until an instant-read thermometer inserted into the thickest part reaches 145°F for medium doneness. This typically works out to about 15 minutes per pound for a 3 to 4-pound roast.
Remove the beef from the oven and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for at least 15 minutes before carving.
While the beef rests, prepare the gravy. Place the roasting pan on the stovetop over medium heat and pour off excess fat, leaving about 2 tablespoons of drippings in the pan for flavor.
Add the finely chopped shallot to the pan and cook, stirring occasionally, until it becomes soft and deeply browned, about 4 to 6 minutes.
Pour in half of the red wine and use a wooden spoon to scrape up all the flavorful browned bits stuck to the bottom of the pan.
Add the remaining wine to the pan, increase the heat to medium-high, and bring to a boil. Allow the liquid to reduce by approximately half, about 5 to 7 minutes.
Pour in all the beef stock and bring back to a boil. Reduce the heat to medium and simmer until the gravy reduces by about half again and reaches your desired consistency, approximately 10 to 15 minutes.
Strain the gravy through a fine-mesh sieve to remove the shallot pieces, then return it to the pan. Return to a simmer and taste for seasoning, adding more salt and pepper as needed.
Carve the rested beef against the grain into thin slices and arrange on a serving platter. Pour the warm gravy over the beef or serve it on the side, and enjoy.
