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Beef Rib Eye Roast with Red Wine Gravy

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Boneless Rib Eye Roast

Boneless Rib Eye Roast

S. Wongkaew

Roasts are traditional favorites. They're really easy to prepare and always impressive.

This particular roast recipe is for a rib eye roast. In Australia and New Zealand, the rib eye is known as the "Scotch fillet".

The Scotch fillet (rib eye) is a premium cut of meat. It is very tender and juicy and marbled with (fatty) flavor.

This particular recipe is flavored with garlic and rosemary and served with a mouthwatering red wine gravy.

Serve the beef rib eye roast with a side of crispy roast potatoes and Yorkshire puddings.

Ingredients:

  • 930grams (2.05 lbs) boneless, beef rib eye
  • 5 Tbsp of olive oil
  • 1/2 tsp of sea salt
  • 1/2 tsp of freshly ground black pepper
  • 3 garlic cloves, thinly sliced
  • 1 Tbsp of finely chopped, fresh rosemary
  • 2 cups of frozen peas & 1 Tbsp of butter
  • Gravy
  • 1 medium brown onion, roughly chopped
  • 1/2 cup of roughly chopped celery
  • 1/2 cup of roughly chopped carrot
  • 2 tsp of tomato paste
  • 2 Tbsp of all-purpose flour
  • 1 tsp sea salt
  • 1 cup of red wine
  • 1 bay leaf
  • 2 cups of beef stock

Preparation:

  1. Make small incisions around the beef with a sharp knife. Push the garlic slices into the slits.
  2. Combine 2 tablespoons of olive oil with the 1/2 tsp of salt, pepper and chopped rosemary. Mix well and then rub over the beef. Set beef aside for about 10 minutes.
  3. Pre-heat oven to 325F (163C).
  4. Heat 1 tablespoon of olive oil in a fry-pan over a medium-heat. Brown beef on all sides for several minutes then transfer to a baking dish. Roast in the oven for 1 hour and 10 minutes.
  5. Meanwhile make the gravy. Heat 2 tablespoons of olive oil in a fry-pan over a medium-high heat. Saute the onions, celery and carrots until translucent, for about 6-7 minutes. Add tomato paste and flour and fry for 1 minute. Add red wine and boil for 2 minutes. Add bay leaf, 1 teaspoon of sea salt and beef stock and simmer on a medium-low heat until reduced and thickened -- about 16 minutes.
  6. Strain the liquid into a jug through a fine sieve. Use the back of a wooden spoon to press the liquid out of the vegetables into the jug. Discard vegetables and set gravy aside. Heat up just before serving.
  7. Remove beef from oven. Place beef on a plate and loosely cover with foil. Rest for 15 minutes.
  8. Boil some water in a saucepan and cook frozen peas according to packet instructions. Serve with a dollop of butter and season with salt.

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