Traditional Roast Beef Dinner with Yorkshire Pudding and Port-Merlot Pan Sauce
From: The Food ChannelThis recipe provides all the spirit of an elegant English Standing Prime Rib Roast dinner at a fraction of the cost.
Servings: Serves 8
Prep: 40 mins
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Ingredients
1 boneless beef top sirloin roast (6 -7 pounds)
As needed kosher salt and freshly ground black pepper
1 ounce olive oil
6 to 8 garlic cloves
2 cups Merlot, dry
2 cups beef broth, low sodium
2/3 cup Port wine
2 tablespoons butter
Directions
1. Preheat oven to 250 degrees F.
2. Trim meat of any heavy fat cover in excess of 3/8 inch and any visible cartilage on bottom of roast. Some fat is essential for self basting the roast as it cooks.
3. Season all sides of roast with salt and pepper.
4. On the stove top, heat heavy iron Dutch oven or deep skillet, add olive oil and garlic.
5. Brown all sides of beef roast approximately 4 to 5 minutes on each side.
6. Place roast in pot in oven. When internal temperature reaches 110 degrees F(approximately 60 to 80 minutes), turn oven up to 500 degrees F and continue until internal temperature reaches 130 degrees F. This will provide a medium rare product
with a nicely browned exterior and take up to 15 additional minutes .
7. Remove roast from oven, transfer to a tray and allow to rest for approximately 20 minutes. While roast rests, a pan sauce and Yorkshire pudding can be prepared.
8. Pour off and spoon all excess fat from the pan. Reserve hot for Yorkshire pudding.
9. Heat pan with remaining juices on medium-high heat, add merlot and reduce by half. Add stock and port. Scrape all browned fond from the bottom and sides of the pan. Reduce to about one cup. Strain and remove garlic. Add butter and serve.
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