Putting-On-the-Ritz Roast Beef

Impress everyone with this elegant roast beef recipe, infused with garlic, coated with herbs, and served with wine gravy. If using a Prime Rib you may need to allow an additional 30 to 45 minutes.

RatingDifficultyBeginner

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Yields10 Servings
Prep Time10 minsCook Time2 hrs 30 minsTotal Time2 hrs 40 mins

 5 ½ lb (2.5 kg) Beef Premium bone-in Prime Rib Oven Roast (Cap removed)
 4 cloves garlic, slivered
 ¼ cup (50 mL) Dijon mustard
 3 tbsp (45 mL) chopped fresh thyme
 2 tbsp (30 mL) chopped fresh rosemary
 2 tbsp (30 mL) vegetable oil
 Wine Gravy (recipe follows)

1

Cut slits all over roast with tip of knife and insert garlic slivers. Place fat side up (bone side down) in shallow roasting pan (no water necessary). Insert oven safe meat thermometer into centre of roast, avoiding fat or bone.
(Note: Since we are cooking a roast with bone-in, the bones act like a rack in the roasting pan - so you don't need a rack.)

Oven-sear by placing uncovered roast in preheated 450°F (230°C) oven for 10 minutes. Meanwhile, in small bowl, combine mustard, thyme, rosemary and oil. Remove roast from oven after 10 minutes and brush the top and sides of the roast with the mustard mixture.

Reduce heat to 275°F (140°C). Cook until thermometer reads 145°F (63°C) for medium-rare (about 2-½ to 3 hours) or 155°F (68°C) for medium (about 2-¾ to 3-¼ hours).

Remove roast from oven; transfer to cutting board. Cover with foil and let stand for at least 15 minutes. Meanwhile, make Wine Gravy. (Roasts can stand 20 to 30 minutes before carving into thin slices.)

Wine Gravy:
2

Skim any extra fat from the surface of the juice in the roasting pan. In small cup, mix 1 tbsp (15 mL) cold water into 1 tbsp (15 mL) cornstarch; set aside. Add 3 tbsp (45 mL) chopped shallots or onions to reserved juices in roasting pan; cook over medium heat, stirring occasionally, for 2 minutes or until softened. Stir in 1 cup (250 mL) dry red wine and bring to boil, stirring to scrape up brown bits. Cook until reduced by half. Whisk in reserved cornstarch mixture and 1 cup (250 mL) beef broth; cook, whisking, for 1 minute or until glossy and thickened. Season with salt and pepper to taste.

Ingredients

 5 ½ lb (2.5 kg) Beef Premium bone-in Prime Rib Oven Roast (Cap removed)
 4 cloves garlic, slivered
 ¼ cup (50 mL) Dijon mustard
 3 tbsp (45 mL) chopped fresh thyme
 2 tbsp (30 mL) chopped fresh rosemary
 2 tbsp (30 mL) vegetable oil
 Wine Gravy (recipe follows)

Directions

1

Cut slits all over roast with tip of knife and insert garlic slivers. Place fat side up (bone side down) in shallow roasting pan (no water necessary). Insert oven safe meat thermometer into centre of roast, avoiding fat or bone.
(Note: Since we are cooking a roast with bone-in, the bones act like a rack in the roasting pan - so you don't need a rack.)

Oven-sear by placing uncovered roast in preheated 450°F (230°C) oven for 10 minutes. Meanwhile, in small bowl, combine mustard, thyme, rosemary and oil. Remove roast from oven after 10 minutes and brush the top and sides of the roast with the mustard mixture.

Reduce heat to 275°F (140°C). Cook until thermometer reads 145°F (63°C) for medium-rare (about 2-½ to 3 hours) or 155°F (68°C) for medium (about 2-¾ to 3-¼ hours).

Remove roast from oven; transfer to cutting board. Cover with foil and let stand for at least 15 minutes. Meanwhile, make Wine Gravy. (Roasts can stand 20 to 30 minutes before carving into thin slices.)

Wine Gravy:
2

Skim any extra fat from the surface of the juice in the roasting pan. In small cup, mix 1 tbsp (15 mL) cold water into 1 tbsp (15 mL) cornstarch; set aside. Add 3 tbsp (45 mL) chopped shallots or onions to reserved juices in roasting pan; cook over medium heat, stirring occasionally, for 2 minutes or until softened. Stir in 1 cup (250 mL) dry red wine and bring to boil, stirring to scrape up brown bits. Cook until reduced by half. Whisk in reserved cornstarch mixture and 1 cup (250 mL) beef broth; cook, whisking, for 1 minute or until glossy and thickened. Season with salt and pepper to taste.

Putting-On-the-Ritz Roast Beef
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