Roast Beef with Red Wine Gravy

Nothing says Sunday dinner quite like a perfectly roasted beef with a rich, savory red wine gravy. It’s a dish that feels both comforting and elegant, making it ideal for family gatherings, holidays, or even a cozy date night at home.

The first time I made this recipe, the aroma alone had everyone gathered around the kitchen, impatiently waiting for it to be ready. The tender, juicy beef paired with the deep flavors of the red wine gravy is a combination that feels special without being complicated.

If you’re looking for a main dish that’s both impressive and delicious, this Roast Beef with Red Wine Gravy is the one to try!

Questions I Often Get Asked About This Recipe

Q: What cut of beef works best for this recipe?
A: I recommend using a top sirloin roast, ribeye roast, or beef tenderloin for this recipe. These cuts are tender and roast beautifully.

Q: Can I make the gravy without wine?
A: Yes! You can substitute the red wine with additional beef broth or even pomegranate juice for a rich flavor without the alcohol.

Q: How do I keep the beef tender?
A: Let the beef rest for 15–20 minutes after roasting. This allows the juices to redistribute, keeping the meat tender and juicy.

Q: Can I make the gravy ahead of time?
A: Absolutely! Prepare the gravy and store it in the fridge for up to 2 days. Reheat it gently on the stovetop, adding a splash of broth if it thickens too much.

Q: What side dishes pair well with this roast beef?
A: Mashed potatoes, roasted vegetables, or creamy polenta complement the roast beautifully. A fresh green salad also balances the richness of the dish.

What You Need to Make Roast Beef with Red Wine Gravy

Ingredients for the Roast Beef:

• 3–4 lb beef roast (top sirloin, ribeye, or tenderloin)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Ingredients for the Red Wine Gravy:

• 2 tablespoons unsalted butter
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 cup red wine (Cabernet Sauvignon or Merlot)
• 1 1/2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• 1 tablespoon cornstarch (mixed with 2 tablespoons water for a slurry)
• Salt and pepper, to taste

How to Make Roast Beef with Red Wine Gravy

1. Prepare the Roast: Rub the beef with olive oil, garlic, rosemary, thyme, salt, and pepper. Let it sit at room temperature for 30 minutes to ensure even cooking.
2. Roast the Beef: Preheat the oven to 425°F. Place the beef in a roasting pan and roast for 15 minutes to develop a crust. Reduce the temperature to 350°F and continue roasting until the internal temperature reaches 135°F for medium-rare (about 45–60 minutes).
3. Rest the Meat: Transfer the roast to a cutting board, cover loosely with foil, and let it rest for 15–20 minutes.
4. Make the Gravy: While the beef rests, melt butter in a saucepan over medium heat. Add onions and garlic, cooking until softened. Stir in the tomato paste, then pour in the red wine, scraping up any bits stuck to the pan. Simmer until reduced by half.
5. Finish the Gravy: Add the beef broth and Worcestershire sauce. Simmer for 10 minutes, then whisk in the cornstarch slurry to thicken the gravy. Season with salt and pepper to taste.
6. Slice and Serve: Slice the roast and drizzle with red wine gravy before serving.

Tips for Perfect Roast Beef with Red Wine Gravy

• Use a Meat Thermometer: For perfect doneness, check the internal temperature. Medium-rare is 135°F, medium is 145°F.
• Let It Rest: Resting the meat ensures the juices stay locked in and don’t spill out when slicing.
• Deglaze the Pan: After roasting, you can use the drippings from the pan to enhance the gravy’s flavor.
• Wine Choice Matters: Use a dry red wine like Cabernet Sauvignon or Merlot for the richest flavor. Avoid sweet wines.
• Make It Creamy: For a creamier gravy, stir in a splash of heavy cream at the end.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This recipe was a showstopper for Christmas dinner! The roast came out perfectly tender, and the gravy was divine.” – Emily

⭐️⭐️⭐️⭐️⭐️ “I tried this for a Sunday dinner, and it was a hit! The red wine gravy added so much flavor. Will definitely make it again!” – Mark

⭐️⭐️⭐️⭐️⭐️ “Simple yet elegant. My guests thought I spent hours in the kitchen, but it was surprisingly easy to make.” – Sarah

⭐️⭐️⭐️⭐️ “I substituted pomegranate juice for the wine, and it was still rich and delicious. Highly recommend!” – Julia

⭐️⭐️⭐️⭐️⭐️ “The gravy was the star of the show! I’m saving this recipe for future holidays.” – David

Printable Recipe

Roast Beef with Red Wine Gravy

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Tender, juicy Roast Beef with Red Wine Gravy is the ultimate comfort food for special occasions or cozy dinners. Rich, flavorful, and easy to prepare!

Print

Ingredients

• Ingredients for the Roast Beef:
• 3–4 lb beef roast (top sirloin, ribeye, or tenderloin)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Ingredients for the Red Wine Gravy:
• 2 tablespoons unsalted butter
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 cup red wine (Cabernet Sauvignon or Merlot)
• 1 1/2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• 1 tablespoon cornstarch (mixed with 2 tablespoons water for a slurry)
• Salt and pepper, to taste

Instructions

Prepare the Roast:

• Rub the beef with olive oil, garlic, rosemary, thyme, salt, and pepper. Let it sit at room temperature for 30 minutes to ensure even cooking.

Roast the Beef:

• Preheat the oven to 425°F. Place the beef in a roasting pan and roast for 15 minutes to develop a crust. Reduce the temperature to 350°F and continue roasting until the internal temperature reaches 135°F for medium-rare (about 45–60 minutes).

Rest the Meat:

• Transfer the roast to a cutting board, cover loosely with foil, and let it rest for 15–20 minutes.

Make the Gravy:

• While the beef rests, melt butter in a saucepan over medium heat. Add onions and garlic, cooking until softened. Stir in the tomato paste, then pour in the red wine, scraping up any bits stuck to the pan. Simmer until reduced by half.

Finish the Gravy:

• Add the beef broth and Worcestershire sauce. Simmer for 10 minutes, then whisk in the cornstarch slurry to thicken the gravy. Season with salt and pepper to taste.

Slice and Serve:

• Slice the roast and drizzle with red wine gravy before serving.

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If You Enjoyed This Recipe, Please Share!

If this Roast Beef with Red Wine Gravy made your meal memorable, don’t forget to share it with your friends and family! Whether it’s for a special occasion or a cozy weekend dinner, this dish is sure to impress.

Tag me in your creations on social media—I’d love to see how your roast beef turned out. Sharing is caring, so spread the word and let others enjoy this mouthwatering recipe too!