**Classic Roast Beef and Gravy Recipe**
** Servings: 6-8 people**
**Ingredients:**
For the Roast Beef:
* 3-4 pounds (1.4-1.8 kg) beef roast (prime rib, top round, or rump roast)
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1 teaspoon dried thyme
* 1 teaspoon dried rosemary
* Salt and pepper, to taste
For the Gravy:
* 2 tablespoons all-purpose flour
* 2 cups (475ml) beef broth
* 1 cup (240ml) red wine (optional)
* 2 tablespoons butter
**Cooking Steps:**
1. Preheat the oven to 325°F (165°C).
2. In a small bowl, mix together the olive oil, garlic, thyme, rosemary, salt, and pepper.
3. Rub the mixture all over the roast beef, making sure to get some on the fat side as well.
4. Place the roast beef in a roasting pan, fat side up.
5. Roast the beef in the preheated oven for 15 minutes per pound, or until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature:
* Rare: 130-135°F (54-57°C)
* Medium rare: 135-140°F (57-60°C)
* Medium: 140-145°F (60-63°C)
* Well done: 150-155°F (66-68°C)
6. Once the roast beef is cooked, remove it from the oven and let it rest for 15-20 minutes before slicing.
7. While the roast beef is resting, prepare the gravy. Deglaze the roasting pan with a scraper, scraping up any browned bits from the bottom.
8. Add the flour to the roasting pan and whisk it into the pan juices.
9. Gradually add the beef broth and red wine (if using), whisking continuously to avoid lumps.
10. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 5-7 minutes, or until the gravy thickens to your liking.
11. Remove the gravy from heat and stir in the butter until melted.
**Tips for Perfect Roast Beef and Gravy:**
* Use a meat thermometer to ensure the roast beef reaches a safe internal temperature.
* Don't overcrowd the roasting pan, as this can prevent the roast beef from cooking evenly.
* Let the roast beef rest before slicing to allow the juices to redistribute, resulting in a more tender and flavorful roast.
* For a richer gravy, use a combination of beef broth and red wine.
* Experiment with different herbs and spices, such as paprika, mustard, or coriander, to create unique flavor profiles.
**Variations and Substitutions:**
* **Herb Crusted Roast Beef:** Mix minced herbs like parsley, thyme, and rosemary with olive oil, garlic, and salt. Rub the mixture all over the roast beef before roasting.
* **Horseradish Crusted Roast Beef:** Mix grated horseradish with olive oil, garlic, and salt. Rub the mixture all over the roast beef before roasting.
* **Mediterranean Roast Beef:** Add 1-2 tablespoons of olive oil, 1-2 cloves of minced garlic, and 1-2 tablespoons of chopped fresh oregano to the roast beef before roasting.
* **Glazed Roast Beef:** Brush the roast beef with a mixture of honey, brown sugar, Dijon mustard, and Worcestershire sauce during the last 30 minutes of roasting.
* **Braised Roast Beef:** Braise the roast beef in liquid (such as stock or wine) on the stovetop or in the oven for a tender and comforting dish.
**Gravy Variations:**
* **Red Wine Reduction Gravy:** Reduce the red wine (if using) to a thicker, more intense sauce before adding the flour.
* **Béarnaise Gravy:** Add 2 tablespoons of melted butter and 1 tablespoon of Dijon mustard to the gravy, whisking continuously to emulsify.
* **Chasseur Gravy:** Add 2 tablespoons of cognac or brandy to the gravy, whisking continuously to flambé.
Remember to always cook to a safe internal temperature and follow proper food handling practices to ensure a delicious and safe meal. Enjoy!
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