Boneless Rib Roast W Gravy
Elevate your holiday feast or Sunday dinner with this show-stopping Boneless Rib Roast with Gravy recipe! This tender, juicy roast is perfectly seasoned with a fragrant blend of garlic, fresh rosemary, and thyme, then oven-roasted to achieve a beautifully caramelized crust. The accompanying red wine and beef broth gravy, enriched with buttery onions and a touch of flour for thickness, is the ultimate velvety complement to every savory slice. Ready in just under two hours, this hearty main dish is perfect for serving a crowd of six and pairs wonderfully with roasted vegetables or creamy mashed potatoes. Whether you're hosting a festive gathering or simply indulging in classic comfort food, this easy-to-follow recipe guarantees a flavorful, restaurant-quality meal that will impress every guest.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 lbs boneless rib roast
- 2 tbsp olive oil
- 3 units garlic cloves, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme, finely chopped
- 1 tbsp kosher salt
- 1 tsp black pepper
- 2 cups beef broth
- 2 tbsp all-purpose flour
- 2 tbsp butter, unsalted
- 1 unit onion, finely chopped
- 1 cup dry red wine
Instructions
Preheat your oven to 450°F (232°C).
Pat the boneless rib roast dry with paper towels to help the seasoning adhere.
Rub the roast with olive oil, coating it evenly. Combine the minced garlic, rosemary, thyme, kosher salt, and black pepper in a small bowl, then rub the mixture all over the roast.
Place the roast on a roasting rack in a shallow roasting pan. Insert a meat thermometer into the thickest part of the roast without touching bone or fat.
Roast in the oven for 15 minutes at 450°F (232°C). Then lower the oven temperature to 325°F (163°C) and continue to cook until the internal temperature reaches 135°F (57°C) for medium-rare, about 1 hour and 15 minutes.
Once done, remove the roast from the oven, tent it loosely with aluminum foil, and let it rest for 20 minutes. This allows the juices to redistribute evenly.
While the roast is resting, make the gravy. Place the roasting pan on the stovetop over medium heat. Scrape the browned bits from the bottom of the pan.
Add butter to the pan and let it melt, then stir in the chopped onion. Cook for 5 minutes or until the onion is softened.
Sprinkle the flour over the onion and cook, stirring constantly, for 2 minutes to form a roux.
Slowly pour in the red wine, stirring to combine, and cook for 2 minutes to reduce slightly.
Gradually add the beef broth, whisking to smooth out any lumps. Simmer for 5–7 minutes, or until the gravy thickens to your liking.
Strain the gravy through a fine-mesh sieve into a serving vessel to remove any solids, pressing lightly to extract flavor.
Slice the rib roast against the grain into thick slices and serve with the gravy on the side or drizzled on top.
Nutrition Facts
Calories |
6090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 478.8 g | 614% | |
| Saturated Fat | 191.9 g | 960% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1514 mg | 504% | |
| Sodium | 4577 mg | 199% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 6.3 g | ||
| Protein | 359.6 g | 719% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 42.2 mg | 234% | |
| Potassium | 5707 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
