adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roast beef with red wine gravy
0 Likes
Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Gather loved ones around for a cozy winter roast beef with rich red wine gravy.
Ingredients:
  • 2kg (approx) brand beef rib roast
  • 18.20 gm olive oil, plus 18.20 gm extra
  • 40.00 ml flat-leaf parsley, chopped
  • 20.00 ml fresh thyme leaves
  • 1 tsp freshly ground black pepper
  • 40.00 ml plain flour
  • 247.50 gm red wine
  • 255.00 gm beef stock
Instructions:
  • Remove beef from the fridge 30 minutes prior to cooking. Preheat the oven to 220°C or 200°C fan. Coat the meat generously with olive oil and transfer to a flameproof roasting pan. Roast for 30 minutes, then lower the oven temperature to 180°C or 160°C fan.
  • Mix herbs, sea salt, and extra oil in a small bowl and add pepper to season. Spread herb mixture onto meat using the back of a wooden spoon for even coverage. Cook in the oven for an additional 50 mins for a medium result. Once cooked, let the meat rest for 30 mins covered loosely with foil before carving and removing the string.
  • Once the beef is cooked, move it to a warm platter. Keep about 2 tbsp of the fat in the roasting pan and discard the rest. Over medium heat, sprinkle flour into the pan. Stir with a wooden spoon for about 1 minute until the flour is lightly browned.
  • Mix wine and stock in a jug. Slowly pour into the pan while stirring until smooth (expect some meat residue, not flour lumps). Once everything is added, bring to boil, then simmer for 5 mins. Occasionally stir, scraping the bottom to release flavorful bits. Strain into a serving jug, season as desired.

Similar Recipes