Herb-Seasoned Rib Beef Roast with Red Wine Pan Sauce Recipe

Herb-Seasoned Rib Beef Roast with Red Wine Pan Sauce

Serves 8 to 12

Roast beef with red wine sauce is perfect for a weekend dinner or special celebration. To complete the meal, roast seasoned new potatoes in the oven with the beef and serve with a green salad.


  • 1 beef rib roast (4 to 6 pounds), well-trimmed
  • 4 teaspoons kosher salt
  • 2 teaspoons pepper
  • 2 teaspoons dried oregano leaves
  • 2 teaspoons dried thyme leaves
  • 3/4 cup dry red wine
  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped red onion
  • 2 tablespoons all-purpose flour
  • 1 (15 ounce) can beef broth


  1. Preheat oven to 350°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
  2. Place roast, fat side up, in shallow roasting pan. Do not add water or cover. Roast in 350°F oven 1 3/4 to 2 1/4 hours for medium rare; 2 1/4 to 2 3/4 hours for medium doneness. Roast is done when internal temperature registers 130°F for medium rare or 140°F for medium.
  3. Transfer roast to warm platter; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Internal temperature will continue to rise.)
  4. Prepare pan sauce: Skim fat from pan drippings, reserving 1 tablespoon of fat. Place roasting pan over medium heat and add wine. Cook and stir 1 to 2 minutes or until browned bits attached to pan are dissolved. Set aside.
  5. Heat reserved 1 tablespoon fat and 2 tablespoons butter in 3-quart saucepan over medium heat until hot. Add onion; cook and stir 1 to 2 minutes or until soft. Stir in flour. Add beef broth, stir, and bring to a boil. Transfer wine mixture from roasting pan to saucepan. Allow to simmer over medium-high heat. Cook, stirring often, about 5 minutes or until reduced to 1 1/3 cups. Taste and adjust seasoning, adding salt, pepper or a splash more wine, as desired.
  6. Carve roast into slices. Serve with wine sauce.


Amount Per Serving (based on 812 servings)
Calories: 330
Fat: 12 g
Saturated Fat: 5 g
Cholesterol: 155 mg
Sodium: 520 mg
Carbohydrates: 6 g
Fiber: 0 g
Sugar: 0 g
Protein: 48 g
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