Sunday Roast Beef and Gravy

Name: Sunday Roast Beef and Gravy
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 1 liters beef stock; 6 servings Kosher salt and freshly ground black pepper; 59 milliliters olive oil; 1 kilograms bone-in rib-eye roast; 1 large shallot, finely chopped; 1 bottles drinking red wine, such as Malbec

Sunday Roast Beef and Gravy might be just the sauce you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 632 calories, 50g of protein, and 41g of fat per serving. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 6. Only If you have beef stock, kosher salt and pepper, shallot, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 20 minutes.

Instructions

Watch how to make this recipe.

Preheat oven to 400 degrees F.

Equipment you will use

Oven

Using a heavy hand, season rib-eye roast with salt and pepper on all sides.

Ingredients you will need

Salt And Pepper

Ribeye Steak

Heat olive oil in a large Dutch oven or a roasting pan.

Ingredients you will need

Olive Oil

Equipment you will use

Roasting Pan

Dutch Oven

Place beef in hot pan and sear until deep golden brown on all sides.

Ingredients you will need

Beef

Equipment you will use

Frying Pan

Transfer the pan to the oven and roast for about 15 minutes per pound for medium-rare, making an approximate hour of cooking time.

Equipment you will use

Oven

Frying Pan

Remove the pan from oven and transfer the beef to a cutting board. Allow meat to rest for at least 15 minutes, tented with foil, before carving.

Ingredients you will need

Beef

Meat

Equipment you will use

Cutting Board

Aluminum Foil

Oven

Frying Pan

Pour off excess fat from the Dutch oven (reserve for Thyme for Yorkshire Pudding, if desired) and place on the stovetop over medium heat.

Ingredients you will need

Thyme

Equipment you will use

Dutch Oven

Stove

Add shallots and cook until soft and brown, about 4 to 6 minutes. Deglaze the pot with 1/2 cup of the wine, scraping up browned bits from the bottom.

Ingredients you will need

Shallot

Wine

Equipment you will use

Pot

Add remaining wine, bring to a boil and reduce by half.

Ingredients you will need

Wine

Add stock and simmer until reduced again by about half. Pass the gravy through a fine mesh sieve and return to the pan. Bring back to a boil, then lower the heat and simmer until desired gravy consistency is reached. Taste for seasoning and adjust, if necessary. Carve beef against the grain, into thin slices, and serve with gravy.

Ingredients you will need

Seasoning