Ruby Glazed Roast Beef
Indulge in the rich, elegant flavors of Ruby Glazed Roast Beef, a centerpiece dish that combines classic roasting techniques with a luxurious, wine-infused glaze. This recipe transforms a tender beef roast into a feast-worthy masterpiece, seasoned with a simple blend of kosher salt, garlic powder, and black pepper before being expertly seared and roasted to perfection. The star of the show is the luscious ruby glaze, made with ruby port wine, brown sugar, balsamic vinegar, Dijon mustard, and fresh rosemary, creating a glossy, sweet-savory finish that elevates every slice. Ideal for festive gatherings or indulgent dinners, this roast pairs beautifully with roasted potatoes or steamed vegetables, making it the perfect recipe to impress your guests. Easy to prepare and bursting with flavor, this showstopping dish is guaranteed to become a family favorite.
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Recipe Information
Ingredients
- 3 pounds beef roast (top round or sirloin)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup ruby port wine
- 3 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon cornstarch
- 2 teaspoons water
Instructions
Preheat your oven to 375°F (190°C).
Pat the beef roast dry with paper towels and season it generously on all sides with kosher salt, black pepper, and garlic powder.
In a large oven-safe skillet or roasting pan, heat the olive oil over medium-high heat. Sear the beef on all sides until a golden crust forms, about 3-4 minutes per side.
Transfer the skillet to the oven and roast the beef for about 1 hour, or until an internal temperature of 130°F (55°C) is reached for medium-rare. Adjust cooking time if aiming for a different doneness level.
While the beef is roasting, prepare the ruby glaze. In a small saucepan over medium heat, melt the unsalted butter. Stir in the ruby port wine, brown sugar, balsamic vinegar, Dijon mustard, and chopped rosemary.
Simmer the glaze for 8-10 minutes, stirring occasionally, until slightly thickened.
In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the glaze and cook for 1-2 more minutes until the glaze thickens further.
Once the beef has reached the desired temperature, remove it from the oven and tent it with aluminum foil. Allow it to rest for 15 minutes.
Brush the rested roast beef generously with the ruby glaze, ensuring it is evenly coated.
Slice the beef thinly against the grain, drizzle with additional glaze, and serve. Pair with your favorite sides such as roasted potatoes or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 382 mg | 17% | |
| Total Carbohydrate | 13.7 g | 5% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 11.4 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 965 mg | 21% | |
*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.
