Roast Beef Cabernet Recipes

STANDING RIB ROAST WITH CABERNET AU JUS

Steps:

• Buying and trimming: When ordering the rib roast from a butcher, be sure to request a "top choice" roast cut from the small loin end; the best being ribs 12 through 10. Have the butcher cut off the chine/backbone. The rib bones look best if they are shortened and frenched, have the butcher do this for you as well.
• Preheat oven to 325 degrees F. Place the roast, rib side down, in a large roasting pan. In a small bowl mash together garlic, rosemary, thyme, salt, pepper and olive oil to make a paste. Smear the paste generously over the entire roast. Scatter the vegetables around the meat and drizzle with olive oil. Roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 120 to 125 degrees F. for medium rare.
• Remove the beef to a carving board and allow to rest for 20 minutes to let the juices settle. Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator so you can use the broth for the au jus and save the fat for Yorkshire pudding. Place the roasting pan over medium-high heat. Add the cabernet and scrape up the brown bits in the bottom of the pan. Add sugar, water/beef drippings, reserved vegetables and parsley. Season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving.

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.

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.

BEEF TENDERLOIN WITH CABERNET SAUCE

Steps:

• Preheat oven to 450F.
• Rub meat with garlic & sprinkle with 1/8 t sea salt & pepper.
• Heat olive oil in heavy skillet. Sear meat over high heat 3 minutes until browned on all sides.
• Place in oven and roast 10-20 minutes to desired doneness, turning once.
• Combine wine with the herbs/veggies and bring to boil.
• Simmer over medium heat until reduced by half. Run liquid through mesh strainer to remove any large pieces.
• In small saucepan, heat broth over high heat 5-7 minutes until reduced by half.
• Combine borth & wine mixture.
• When meat is cooked, remove from pan and cover with foil.
• Pour any juices from pan in with broth mixture.
• Mix in butter and more salt & pepper if desired.
• Slice tenderloin, sprinkle with fleur de sel (or coarse sea salt) and pour sauce over. Serve.