Hey guys, how do you feel about making this a not-so-meatless Monday?
I mean the holiday season is almost in full swing and before you know it you’ll be cranking out glorious platters of food and your dining room will be jammed full with friends and family from all over the place.
So I’m not 21 yet, although Chilean culture is pretty lax on letting responsible underage adults sip on wine or champagne at a party, but a glass of wine at dinner is not really my thing. I do, however, love to occasionally add a touch of wine in my cooking. I love how just a few teaspoons can transform the flavor of a sauce or make your risotto really stand out.
Today I’m sharing a recipe for this amazing roast beef from Rioja wines. It’s a recipe that I’ve tried myself, of course, because I’d never share a recipe I can’t vouch for being super delish! The video is from the lovely people over at Honest Cooking but the photos are my own. Although, I don’t know if you can tell, but I find a big piece of meat one of the hardest things for me to photograph well. It just doesn’t look all that pretty on it’s own and requires a lot of help. That’s why I was very pleasantly surprised how much I loved the way this guy looked when I pulled it out of the oven topped with all that roasty toasted garlic and herbs. Oh, and the sauteed mushrooms go amazing with it!
Anyway, if you’re maybe thinking about trading out your Thanksgiving turkey or Christmas ham for something different this year, I say go with this. It’s honestly one of the easiest and most tender roasts I’ve ever made and my whole family went crazy for it, especially the guys! It was my first time ever tying up a roast this way and I loved the end result.
For those of you that enjoy pairing a good wine with your delicious holiday meals or maybe, like me, you like to have high quality wine around for use in cooking, try Rioja wines. Hailing from North-Central Spain, Rioja refers to the wine as well as the region it comes from. Made mainly from the Tempranillo grape, Rioja wines are one of only two D.O.C regions in Spain and all Rioja wines are always regulated so you can be sure you are buying a quality bottle every time. So why would you choose Rioja wine when there is Burgundy’s Pinot Noir or Piedmont’s Barbaresco? It’s simple. Rioja wines are versatile and affordable. You don’t have to break the bank on wine for your holiday dinner and no need stress out about ten different bottles of wine to pair with each course.
Choose from juicy rosado wines, crisp blancos, or elegant reds ranging from lighter to robust with spice. Rioja’s Reserva and Gran Reserva wines are made from the best vintages and are aged in the bottles by the winemakers before release so you don’t have to. Aged at least three years, and usually longer, before release, these wines have refined character. A glass of a Reserva Rioja wine is said to be a perfect blend of soft fruits, leathery undertones, and subtle black pepper spice. Reservas offer notes of dark fruits like plums and dried cherries.
These wines are ideal with tender, slow roasted game meats and flavorful, hearty beef dishes. The fruits and cracked pepper hints of the wine are a perfect match with the herbal rosemary and garlic that becomes caramelized with this roast as it cooks. Its earthier tones are also a delicious fit with the mushroom and pan glaze that you make to go with this tender roast.
Whether you’re big on drinks with dinner or not, I definitely think you’ll wow your dinner guests with this gorgeous rosemary and garlic roast that is so easy to make and makes a beautiful presentation for the holidays.
- 1 3-pound Rib Eye roast
- 1/4 cup Fresh rosemary, chopped, or other favorite herbs
- 1/4 cup Garlic, chopped
- Salt, pepper, to taste
- 1 medium onion, sliced
- 4 cups of a variety of Mushrooms, sliced to about the same size
- 1/4 cup olive oil, divided
- 1 cup of beef stock
- Preheat to 350 degrees F (180 C) then tie meat and season with salt and pepper.
- Heat up a skillet with cooking oil and sear all side of the meat for about a minute per side.
- Mix together rosemary and garlic in a small bowl and add 2 tablespoons olive oil. Coat the meat with herb-garlic mixture then use a large set of tongs to lift it into a roasting pan. Roast in the preheated oven until medium-rare, about 25 minutes. If you prefer your meat more done try leaving it for 30 to 40 minutes.
- Add 2 more tablespoons of olive oil to the same skillet you seared the roast in and place over medium high heat. Cook onions, being sure to scrape the bits of rosemary and garlic on the bottom, for about 2 minutes then add mushrooms and stock to pan and stir over heat until cooked and the sauce is somewhat thick, about 5 minutes.
- Remove skillet from heat and pour over roast on a large serving platter (or serve on the side)
- Garnish serving platter with fresh rosemary if desired and serve hot.