Beef Roast with Thyme and Red Wine

This Beef Roast with Thyme and Red Wine is one of the easiest entrees to make when you need a large dish to wow the game day crowd. This is a winner in every way. It's simple to cook, yet lavish and regal. Braise and roast it in the oven and before you know it, you'll be slicing one of the most marvelous flavored beef roasts ever. My son Tim prepared and cooked this for us and definitely scored a touchdown with it. This recipe was adapted from Michael Tusk and cooked by my son Tim Quirino. Servings 4 to 6.

Cook Time2 30

Total Time2 30

Course: Dinner, Lunch, Main Course

Cuisine: American, Asian

Keyword: Beef Roast Thyme Red Wine

Servings: people

Calories: 312kcal

Author: Asian in America

Ingredients

4 to 5 pounds beef roast rump whole piece, no bone
1 whole + 3 cloves garlic peeled and mashed
1 bunch fresh rosemary
1 Tablespoon ground black pepper
3 Tablespoons coarse sea salt
3 Tablespoons horseradish
1 cup extra virgin olive oil
1/2 cup unsalted butter
1-2 sprigs fresh thyme
1 cup dry red wine
1 cup demi-glace chicken stock

Instructions

Prepare the whole roast beef cut.: Start by cutting shallow incisions all over the beef, and insert the garlic slices and rosemary leaves into these slits.
Mix together in a small bowl the black pepper, sea salt and horseradish, then press this dry rub all over the roast. Let the roast rest at room temperature for 1 to 2 hours before cooking.
To preheat oven for roast beef: When ready to cook, set the oven rack to the lower middle part of the oven. Preheat the oven at 350 F degrees.
To cook roast beef: In a large, wide skillet pan, heat half of the olive oil over medium heat. Lay the whole roast on the pan slowly and brown the beef on all sides. While the meat is browning, baste the beef by spooning some of the cooking fat from the pan. Add more olive oil as needed. Place the whole head of garlic cloves, together with a few sprigs of fresh thyme and butter. Pan searing the beef should take about 10 minutes.
Transfer the roast and garlic cloves to a roasting pan with a wire rack. Cover with aluminum foil and cook in the oven between 45 minutes to 1 hour. You will need the browning pan later at the end of cooking the beef, so leave it aside for later.
The beef will cook at medium rare when an internal thermometer reads 125 to 130 degrees at the thickest part of the meat cut. Remove the whole beef from the oven and let it rest on a cutting board, while the sauce is prepared. (Allowing the beef to rest after cooking will make it moist and juicy when sliced).
To make the sauce: Use the same browning pan from earlier. Over medium heat, add the red wine. There will be cooked meat bits and herbs at the bottom, so scrape these. Simmer the red wine until almost dry. Add the chicken broth or the demi glace, and a little water if needed. Simmer for about 5 minutes more. Then pour sauce through a fine mesh strainer and set aside.
To cut and serve the roast: Slice the roast thinly, across the grain. Lay the slices on a platter, drizzle with the reserved pan sauce and roasted garlic cloves. Garnish with extra sprigs of thyme. Serve this with homemade mashed potatoes (see previous blog post).

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