About:
Simple Oven Roast Beef is My family’s favorite dish during special occasions such as Thanksgiving and Christmas. Every year, we cook Roast Beef during these holiday seasons. We feel the holidays having this wonderful Roast Beef on the table. This recipe is so simple and easy to make yet, it makes our tummy super happy. With the homemade gravy sauce, nothing can beat this simple homemade roast beef! Hope you get to try this roast beef this coming holiday and enjoy your holidays with your loved ones. 🙂
Ingredients
- 6 lbs Beef Ribeye Roast (boneless) – https://amzn.to/3muxMgn
- Olive Oil – https://amzn.to/33E7krP
- Garlic – https://amzn.to/35Pr5PZ
- 1 tsp Thyme – https://amzn.to/33Cme23
- Rosemary (optional) – https://amzn.to/2Hc7CyP
- Salt – https://amzn.to/3hFdQ6I
- Pepper – https://amzn.to/2ZMIdSS
[for the Gravy]
- 2/3 cup Red Wine – https://amzn.to/3ksFSnP
- 2 Knorr Beef Cubes – https://amzn.to/3mpAO5o
- 5 cups water
- 1/2 cup Corn Starch or All Purpose Flour
- 1/2 cup Butter – https://amzn.to/3hzEga4
- 4 tbsp Worchestshire Sauce – https://amzn.to/2RAbRGr
- 4 cups Mushrooms – https://amzn.to/32CEngJ
- Salt (to taste) – https://amzn.to/3hFdQ6I
- Pepper (to taste) – https://amzn.to/2ZMIdSS
- 1 cup (or less) Beef Dripping (from the cooked roast beef, remove excess oil)
Steps
- Start with the roast beef at room temperature
- Preheat the oven to 375F
- With a sharp knife make small incisions around the roast beef
- Insert cloves of garlic in those small incisions
- Coat with olive oil and season with salt, pepper, thyme and rosemary. Make sure to season all sides
- Place the roast beef in the cast iron skillet or roasting rack fatty side up
- Insert the meat thermometer’s meat probe and make sure the tip is in the center of the meat
- Brown the roast beef at 375F for 30 minutes
- Once roast is browned, lower the heat to 225F
- Keep an eye on the meat temperature using meat thermometer, and cook for 2 to 3 hours (cooking time will depend on the meat size, initial meat temp, etc)
- Check the meat thermometer, and when the inside temperature of the roast beef us 135F, remove from the oven
- Rest the roast beed for at least 15 minutes (cover with aluminum foil to keep warm)
- Slice thinly and serve with gravy and with sides with your choice.
[for the gravy]
- Using the same cast iron skillet used to cook roast beef, remove the excess oil and set aside the dripping
- Saute mushrooms (with salt and pepper), once cooked, remove from the heat and set aside
- Add butter, all purpose flour and mix
- Add red wine, beef broth, drippings from the roast beef, Worchestshire Sauce, and keep stirring until thickens
- Add water and mix and bring it to a boil
- Put back the mushrooms
