Roast Beef with Au Jus
Elevate your dinner table with this classic Roast Beef with Au Jus, a show-stopping centerpiece perfect for any special occasion or Sunday supper. This recipe features a tender, flavorful beef roast—like prime rib or top sirloin—expertly seasoned with a garlic-herb paste made from fresh rosemary, thyme, olive oil, and garlic. The beef is roasted to perfection, ensuring a juicy and succulent interior, then paired with a rich, savory au jus created from pan drippings, beef broth, and a touch of red wine for added depth. Serve this impressive dish with fluffy mashed potatoes or roasted vegetables for a hearty, satisfying meal. Whether you're hosting a holiday feast or a cozy family dinner, this melt-in-your-mouth roast beef recipe will earn rave reviews.
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Recipe Information
Ingredients
- 4 pounds Beef roast (prime rib or top sirloin)
- 4 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 2 teaspoons Black pepper, freshly ground
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 3 cups Beef broth
- 1 cup Red wine (optional)
- 1 tablespoon All-purpose flour
- 2 tablespoons Water
Instructions
Preheat your oven to 450°F (230°C).
Pat the beef roast dry with paper towels to ensure a good sear. Place it on a roasting pan with a rack.
In a small bowl, mix together the olive oil, minced garlic, salt, pepper, rosemary, and thyme to create an herb paste.
Rub the herb paste evenly all over the surface of the beef roast.
Place the roast in the preheated oven for 15 minutes to sear the outside. This will lock in the juices.
Reduce the oven temperature to 325°F (165°C) and continue roasting. Use a meat thermometer to check the internal temperature: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, or 145°F (63°C) for medium. This should take about 1.5 hours for a 4-pound roast.
Remove the roast from the oven, tent it with foil, and let it rest for 15-20 minutes. This allows the juices to redistribute.
While the roast rests, prepare the au jus. Place the roasting pan (with drippings) over medium heat on the stovetop.
If necessary, skim off excess fat from the pan drippings. Deglaze the pan by adding the red wine (if using) and scraping up the browned bits.
Add the beef broth to the pan and bring to a simmer.
In a small bowl, whisk together the flour and water to create a slurry. Gradually whisk this into the simmering broth to slightly thicken the au jus.
Strain the au jus through a fine-mesh sieve into a gravy boat or serving bowl for a smooth consistency.
Slice the roast beef against the grain into thin slices and serve with the au jus on the side.
Nutrition Facts
Calories |
5098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 392.7 g | 503% | |
| Saturated Fat | 150.3 g | 752% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 8502 mg | 370% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.6 g | ||
| Protein | 337.0 g | 674% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 51.1 mg | 284% | |
| Potassium | 5700 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.
