Beef Rib Eye Roast with Red Wine Gravy

A featured Wine Club recipe for Xabregas Winery.
Beef Rib Eye Roast with Red Wine Gravy


Roasts are traditional favorites worldwide. Easy to prepare and always impressive, this recipe is tender and juicy with great fat marbling giving it superior flavor. In Australia the rib eye is known as the "Scotch fillet".

Yield: 6
Prep Time: 20 Minutes
Cook Time: 70 Minutes


For the Rib Eye:
• 2 pounds of boneless beef rib eye
• 5 Tbs. olive oil
• 1/2 tsp. sea salt
• 1/2 tsp. freshly ground black pepper
• 3 garlic cloves, thinly sliced
• 1 Tbs. finely chopped fresh rosemary
• 2 cups frozen peas
• 1 Tbs. butter

For the Gravy:
• 1 med. brown onion, roughly chopped
• 1/2 cup roughly chopped celery
• 1/2 cup roughly chopped carrot
• 1 tsp. tomato paste
• 2 Tbs. all purpose flour
• 1 tsp. sea salt
• 1 cup red wine
• 1 bay leaf
• 2 cups beef stock


• Make small slits around the beef with a sharp knife and push the garlic slices into the slits.

• Combine 2 Tbs. olive oil with 1/2 tsp. of salt, pepper and chopped rosemary. Mix well and rub over beef. Set beef aside for 10 min and preheat oven to 325 degrees Fahrenheit.

• Heat 1 Tbs. of olive oil in a fry-pan over med-heat. Brown beef on all sides for several minutes, then transfer to a baking dish. Roast in the oven for 1 hour, 10 min.

• Meanwhile, make the gravy. Heat 2 Tbs. olive oil in a fry-pan over med-high heat. Saute the onions, celery and carrots until translucent (about 6-7 min.). Add tomato paste and flour and fry for 1 min. Add red wine and boil for 2 min. Add bay leaf, 1 tsp. sea salt and beef stock and simmer on a med-low heat until reduced and thickened - about 16 min.

• Strain the liquid into a jug through a fine sieve. Use the back of a wooden spoon to press the liquid out of the vegetables into the jug. Discard vegetables and set gravy aside. Heat up just before serving.

• Remove beef from oven. Place beef on a plate and loosely cover with foil. Rest for 15 min.

• Boil some water in a saucepan and cook frozen peas according to packet instructions. Serve with a dollop of butter and season with salt.