Sunday Roast Beef and Gravy

By norsegal8

Ingredients

• 1 (3 to 4 lb.) bone-in rib-eye roast
• kosher salt
• black pepper
• 1 large shallot, finely chopped
• 1/2 bottle red wine, such as Malbec
• 5 cups beef stock

Details

Servings 4

Preparation

Step 1

Preheat the oven to 400 degrees.

Using a heavy hand, season the rib-eye roast with salt and pepper on both sides. Heat the olive oil in a large Dutch oven or roasting pan. Place the beef in the hot pan and sear until deep golden brown on all sides. Transfer the pan to the oven and roast for about 15 minutes per pound for medium rare, making an approximate hour of cooking time. Remove the beef from the oven and transfer the beef to a cutting board. Allow the meat to rest for at least 15 minutes, tented with foil, before carving.

Pour off excess fat from the Dutch oven and place on the stovetop over medium heat. Add the shallots and cook until soft and brown, about 4 to 6 minutes. Deglaze the pot with 1/2 cup of the wine, scraping up the browned bits from the bottom. Add the remaining wine, bring to a boil and reduce by half. Add the stock and simmer again until reduced by 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 and serve with gravy.