Rioja Wines of Spain would like to help celebrate the holidays with you and remind you of how delicious, inexpensive and festive they can be. This mouth-watering and surprisingly easy recipe for Rosemary Garlic Beef Roast with Wild Mushrooms, perfectly pairs with the robust, bold flavors of Rioja wines. The simple roast can be made with tender, juicy beef tenderloin, or a less expensive cut like tri- tip loin or a boneless ribeye roast. I think it would even taste great with leg of lamb. You can’t go wrong with rosemary, garlic and mushrooms in my book –it’s a classic combination.
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. Rioja wines are versatile and affordable and come in a wide variety. 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 wine makers before release so you don’t have to. Aged at least three years, and usually longer, before release, these wines have refined character.
They are the 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 earthy tones are also a delicious fit with the mushroom and pan-glaze that this is served with.
For the roast, choose a selection of mushrooms, both wild and tame, for the best flavor.
Choose beef tenderloin, tri-tip loin or boneless ribeye roast -roasts that require less cooking time. For example, pot roasts or chuck roasts won’t work well here. Season liberally on all sides, with salt and pepper. For a 3 lb roast I used 2 ½ teaspoons of salt, coating all sides.
Chop garlic and rosemary finely. I ended up using a ½ cup of each, as my roast was slightly bigger.
Sear the meat on all sides including the ends, making sure to give it a deep golden crust- this is where the flavor will come from, so take your time and do it right.
Searing the meat well, not only gives it good flavor, it keeps all the delicious juices in. So this is the most important step of all. I like to get it pretty dark.
After the meat is seared well on all sides, press the garlic rosemary mixture all over the top, and place in a 350F oven. Depending on the size of the roast, bake 20-30 minutes. For medium rare, pull it out when it reaches 125F in the center.
While the roast is in the oven, saute the mushrooms.
When the meat is cooked through to your liking, pull it out of the oven. The rosemary and garlic will smell incredible. Let it rest while you make the flavorful pan sauce. Deglaze the pan which held the roasting meat (set the meat aside for just a moment) with 1 cup stock. Scrape up all the brown bits. Let this reduce by half and then add the cooked mushrooms. Place the roast on top of the mushrooms, or serve them on the side and garnish with fresh rosemary sprigs.
Aromatic and flavorful, this Rosemary Garlic Beef Roast is so simple to make, and paired with Rioja Reserva wines, makes for an easy yet elegant holiday dinner.
Happy holidays from Rioja Wine of Spain!
Rosemary Garlic Rib Eye Roast
A flavorful ribeye roast, crusted with garlic, rosemary and served with sautéed mushrooms.
Author: Sylvia Fountaine | Feasting at Home Blog
Recipe type: Main
- 3 pound Rib Eye roast ( or beef tenderloin, or Tri- tip loin- see notes)
- ¼ cup Fresh rosemary, chopped, or other mix with sage
- ¼ cup Garlic, chopped
- Salt, pepper, to taste
- 4 cups of a variety of Mushrooms, sliced to about the same size
- 2 tablespoons cooking oil
- 1 cup of chicken or beef stock
- 2 tablespoons butter
- Tie the meat up with twine if need be.
- Preheat oven to 350 F
- Season meat generously with salt and pepper.
- Heat up a skillet with cooking oil and sear all side of the meat.
- Mix together rosemary and garlic.
- Coat the meat with herb-garlic mixture.
- Roast in the preheated oven until medium-rare, about 20 minutes. (You could place on a bed of sliced onions)
- Saute the mushrooms with butter until cooked through and then season with salt and pepper.
- Remove meat from the skillet it was cooked in and bring the pan to the stove top. Add stock to the pan and deglaze the pan, being sure to scrape the bits on the bottom. Allow to simmer until thick.
- Add the mushrooms to the sauce and serve the roast sliced with accompanying mushroom sauce. Garnish serving platter with fresh rosemary if desired.
This success of this recipe is really dependent on the quality cut of beef. Look for "prime" cuts or local, natural, grass fed options. "Choice" cuts are OK, but "select" cuts will just not taste as good.