Rib-Eye Roast with rich red wine gravy
Serves: 5 | Preparation time: 30 min | Cooking Time: 2 hours
1kg Tasman’s yearling beef rib eye roast
5 tbsp. Golden Grange extra virgin olive oil
2 cups frozen Findus carrot, cauliflower & broccoli veggies
1 tbsp. butter
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
3 garlic cloves, thinly sliced
1 tbsp. finely chopped fresh rosemary
1 medium brown onion, roughly chopped
2 tbsp. plain flour
1/2 cup roughly chopped celery
1/2 cup roughly chopped carrot
2 tsp. tomato paste
1 tsp. sea salt
1 bay leaf
2 cups beef stock
1 cup De Bortoli Sacred Hill Cab Sav red wine
- Make small slits into the flesh of the beef with a knife. Push the garlic slices into the slits.
- Mix 2 tbsp. of olive oil with the 1/2 tsp. of salt, pepper and chopped rosemary. Combine well and then rub over the beef, then set beef aside for about 10 mins.
- Pre-heat oven to 165C.
- Heat 1 tbsp. of olive oil in a fry-pan over a medium-heat. Brown beef on all sides for several mins, then transfer to a baking dish. Cook in oven for 1 hour and 10 minutes.
For the Gravy:
- Heat 2 tablespoons of olive oil in a frying pan over a medium-high heat. Sauté the onions, celery and carrots for about 6-7 minutes. Add tomato paste and the plain flour, and fry for another minute. Add red wine and leave to boil for 2 mins. Add bay leaf, 1 tsp. of sea salt and beef stock, boil on a medium-low heat until reduced and thickened (about 16 mins.)
- Next, strain the liquid into a jug through a sieve. Use the back of a spoon to squeeze the liquid out of the vegetables into the jug. Discard vegetables and set gravy aside.Heat the gravy just before serving.
- Remove the beef from the oven, place it on a plate, and loosely cover with foil. Rest for 15 mins.
- Boil some water in a saucepan and cook frozen veggies according to instructions on the packet. Serve with a dollop of butter and season with salt.