Rosemary Rib Eye Roast with Currant Beef Gravy
Elevate your holiday feast or special occasion dinner with this Rosemary Rib Eye Roast with Currant Beef Gravy—a show-stopping centerpiece that’s as flavorful as it is elegant. This recipe begins with a succulent 4-pound boneless rib eye roast, coated in a fragrant paste of fresh rosemary, minced garlic, olive oil, and spices for a robust herbaceous crust. Roasted to perfection and rested for optimal juiciness, the star of this dish is complemented by a luxurious currant beef gravy, made by deglazing the pan with red wine, beef stock, and a touch of red currant jelly for a subtle sweetness that perfectly balances the savory notes. Perfectly paired with your favorite side dishes, this roast comes together in just over two hours and serves six—a quintessential option for entertaining that will leave your guests raving. Keywords: rosemary rib eye roast, currant beef gravy recipe, holiday roast dinner, boneless rib eye, gourmet gravy recipe.
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Recipe Information
Ingredients
- 4 pounds boneless rib eye roast
- 2 tablespoons fresh rosemary
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons unsalted butter
- 2 cups beef stock
- 3 tablespoons red currant jelly
- 2 tablespoons all-purpose flour
- 0.5 cups dry red wine
Instructions
Preheat your oven to 450°F (230°C).
In a small bowl, combine the fresh rosemary, minced garlic, olive oil, kosher salt, and black pepper to create a paste.
Pat the rib eye roast dry with paper towels and rub the rosemary-garlic paste all over the roast, ensuring an even coating.
Place the roast on a wire rack set in a roasting pan. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding the bone or fat.
Roast in the oven for 15 minutes at 450°F (230°C), then reduce the temperature to 325°F (165°C). Continue roasting until the thermometer reads 130°F (54°C) for medium-rare, about 60-75 more minutes.
Remove the roast from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for 20 minutes.
While the roast rests, prepare the currant beef gravy. Place the roasting pan with drippings over medium heat on the stovetop and add the butter, stirring to melt.
Sprinkle the flour into the pan and whisk continuously to form a roux. Cook for 1-2 minutes until lightly golden.
Slowly whisk in the beef stock and dry red wine, ensuring no lumps form. Bring the mixture to a simmer.
Stir in the red currant jelly and cook until the gravy thickens, about 5-7 minutes, stirring occasionally. Adjust seasoning with salt and pepper if needed.
Slice the rib eye roast into 1/2-inch-thick slices and serve topped with the warm currant beef gravy.
Nutrition Facts
Calories |
6063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 479.7 g | 615% | |
| Saturated Fat | 194.9 g | 975% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1423 mg | 474% | |
| Sodium | 3692 mg | 161% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 23.3 g | ||
| Protein | 358.5 g | 717% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 280 mg | 22% | |
| Iron | 35.7 mg | 198% | |
| Potassium | 5435 mg | 116% | |
*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.
