Roast Beef Cabernet Recipes

BEEF ROAST IN RED WINE (CARNI ARROSTO AL VINO ROSSO)

Steps:

• Place half the sliced onions into the bottom of a slow cooker. Season the roast on all sides with 1 teaspoon of kosher salt and 1 teaspoon of black pepper, and lay the roast on top of the onions. Place the remaining onions and garlic on top of the roast.
• In a large bowl, mix the red wine, diced tomatoes, beef broth, Worcestershire sauce, rosemary, oregano, basil, thyme, 1 teaspoon kosher salt, and 1 teaspoon black pepper; pour the wine mixture over the roast. Cover the slow cooker, set the cooker to Low, and cook until tender, 8 to 10 hours.
• If desired, thicken the sauce at the end of cooking by whisking tomato paste with pan juices until thoroughly combined. Set the cooker on High heat, and cook an additional 10 minutes.

CABERNET JUS FOR ROAST

Steps:

• In a large non-aluminum saucepan or pot, combine the cabernet, stock, port, garlic, shallot, bay leaf, and dried thyme.
• Simmer until mixture reduces to approximately 1 1/2 cups, about 1 hour.
• (You should be cooking your roast during this time, too.).
• Add the de-fatted roast drippings (get some tasty browned bits mixed in there, too) and chicken broth to the reduction, season to taste with salt and pepper, and simmer for 3 minutes.
• Pour the jus through a sieve into a sauceboat, pressing down on the solids.
• Serve on the side with your roast.
• Note: the cabernet reduction without the drippings and chicken broth can be prepared 2 days ahead, which gives the flavors time to meld nicely; cool, cover and refrigerate.
• To use as au jus for beef dip sandwiches: thin it to taste with water or unsalted chicken broth - start with about 1/4 cup and add more to taste.

ROAST BEEF CABERNET

Steps:

• Pre-heat oven to 375 degrees fahrenheit. Slice onion into thick slices and place in bottom of roasting pan, dutch oven or deep baking dish.
• Season meat lightly with salt and generously with black pepper. Place olive oil in a large skillet and heat over medium high heat for 25 -30 seconds. Carefully place roast into skillet and sear for 3 minutes on each side. Remove roast from skillet and place on bed of sliced onions. Pour can of french onion soup into the hot skillet and stir with spatula to remove all the browned bits from bottom of skillet. Remove from heat and pour over roast. Stir beef base into hot water until it melts into the liquid. Pour over roast. Pour the Cabernet Sauvignon over the roast. Add kitchen bouquet to pot then sprinkle thyme, shallots and garlic evenly over roast.
• Cover and place in preheated oven. Bake for 2 hours. Carefully turn roast over and add the mushrooms to the pan. Cover and return to oven. Reduce oven temperature to 325 degrees and continue cooking for 1 more hour or until tender. Adjust cooking time for smaller or larger cuts of meat.
• To make a fantastic gravy pour broth and drippings into a sauce pot. Add 1/2 cup water and heat over medium high heat. Mix 1/4 cup cornstarch with enough cold water to make it pourable. Stir into heated broth and whisk constantly until thickened. Serve hot over roast beef and mashed potatoes.
• * NOTE I use Better than Bouillon brand beef base. You can find it in the same row as the canned soups and bouillon cubes. It is in a small glass jar.

PRIME RIB WITH CABERNET JUS

Steps:

• Combine first 6 ingredients and 1 teaspoon thyme in large non-aluminum saucepan. Boil until reduced to 2 cups, about 1 hour. (Cabernet mixture can be prepared 2 days ahead. Cool, cover and refrigerate.)
• Preheat oven to 450°F. Place beef, fat side up, in heavy 13x9x2-inch baking pan. Rub beef all over with pressed garlic and remaining 2 teaspoons thyme. Season beef generously with salt and pepper. Roast 1 hour. Tent beef with foil. Continue roasting until meat thermometer inserted into center registers 118°F for rare, about 35 minutes. Transfer to platter and let stand 20 minutes.
• Pour off all fat from roasting pan. Place pan over medium-high heat. Add Cabernet mixture to pan and bring to boil, scraping up any browned bits. Season to taste with salt and pepper. Pour jus into sauce boat. Garnish platter with parsley, if desired. Carve beef and serve, passing jus separately.