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Christmas Roast Beef with Red Wine Gravy

Succulent Christmas Roast Beef with Velvety Red Wine Gravy

This Christmas Roast Beef with Red Wine Gravy is a heartwarming centerpiece for holiday gatherings that promises delicious flavors and an impressive presentation.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Resting Time 20 minutes
Total Time 3 hours 5 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 4–5 lb Beef Roast Opt for prime rib for ultimate tenderness.
  • 3 tbsp Olive Oil Adds moisture and helps achieve a golden-brown crust.
  • 2 tsp Coarse Sea Salt Essential for enhancing the beef's natural flavors.
  • 1 tsp Black Pepper Freshly ground adds warmth.
For the Herb Rub
  • 4 cloves Garlic Minced, infuses delightful aroma and deep flavor.
  • 1 tbsp Fresh Rosemary Chopped, brings a refreshing touch.
  • 1 tbsp Fresh Thyme Chopped, complements the beef beautifully.
For the Gravy
  • 2 tbsp Butter Adds richness to the gravy base.
  • 2 tbsp All-Purpose Flour Thickens the gravy for that perfect velvety texture.
  • 2 cups Beef Broth Low sodium preferred.
  • 1 ½ cups Dry Red Wine Like Cabernet Sauvignon or Merlot.
  • 1 Small Onion Finely chopped, introduces sweetness.
  • 2 cloves Additional Garlic Minced, elevates savory notes.
  • 1 Bay Leaf Infuses subtle aromatic flavor.
  • 1 tsp Worcestershire Sauce Adds a touch of umami.
  • Salt and Pepper to taste For final seasoning adjustment.
For the Garnish
  • Fresh Rosemary Sprigs For a festive touch.
  • Red Currants or Cranberries Provides a pop of color.

Equipment

  • Roasting pan
  • Medium saucepan
  • Instant-Read Thermometer

Method
 

Step‑by‑Step Instructions
  1. Remove your beef roast from the refrigerator and let it sit at room temperature for at least 1 hour before cooking.
  2. Pat the beef dry with paper towels and rub with olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper.
  3. Place the seasoned roast in a roasting pan and roast at 450°F for 15 minutes.
  4. Reduce oven temperature to 325°F and roast until the internal temperature reaches desired doneness.
  5. Tent the roast with foil and let it rest for about 20 minutes.
  6. In a saucepan, melt butter and sauté chopped onion and garlic for 3–4 minutes.
  7. Stir in flour to create a roux and cook for 1–2 minutes.
  8. Gradually whisk in beef broth and red wine, then add bay leaf and Worcestershire sauce, bringing to a simmer.
  9. Reduce for 10–15 minutes, then adjust seasoning with salt and pepper.
  10. Slice the rested beef against the grain and serve with gravy, garnished with rosemary and currants.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 10gProtein: 40gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 120mgSodium: 800mgPotassium: 700mgSugar: 1gVitamin A: 300IUVitamin C: 3mgCalcium: 30mgIron: 3mg

Notes

Choose high-quality beef for maximum flavor. Let beef rest after cooking and use a meat thermometer for best results. Proper seasoning enhances flavor significantly.

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