Wrap up holidays with a beef rib roast with shallot-merlot gravy and vegetables

A rib roast is a classy addition to your holiday table. Served alongside roasted potatoes and vegetables, it is hearty, homey and elegant.

For this recipe we used a bone-in rib-eye, a beautifully marbled, flavourful cut of beef. And since the meat itself is so delicious, we kept the seasonings classic and basic, serving a Merlot gravy alongside the roast. If you can’t find a rib roast with the bone, use a rib-eye roast (the same cut but without the bone). Keep in mind that the roasting time will be slightly shorter.

Rib Roast With Roasted Vegetables and Shallot-Merlot Gravy

Before starting the recipe, let the rib roast come to room temperature for 1 hour.

Start to finish: 3 hours

Roast

4 medium yellow onions, quartered

4 large carrots, cut into large pieces

4 stalks celery, cut into large pieces

1 head garlic, broken into cloves and peeled

4 sprigs fresh thyme

4 sprigs fresh rosemary

1 bone-in rib roast (5.5 to 6.3 kg/12 to 14 lb)

Salt and ground black pepper

Roasted Root Vegetables

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1 kg (2 lb) carrots, cut into 1-cm (1/2-inch) pieces

1 kg (2 lb) parsnips, cut into 1-cm (1/2-inch) pieces

1 kg (2 lb) beets, cut into 1-cm (1/2-inch) pieces

1 kg (2 lb) Yukon gold potatoes, cut into 1-cm (1/2-inch) cubes

45 ml (3 tbsp) vegetable or canola oil

10 ml (2 tsp) salt

5 ml (1 tsp) ground black pepper

45 ml (3 tbsp) chopped fresh rosemary

Shallot-Merlot Gravy

250 ml (1 cup) Merlot wine

2 shallots, finely diced

15 ml (1 tbsp) minced fresh thyme

750 ml (3 cups) beef broth, divided

45 ml (3 tbsp) all-purpose flour

Salt and ground black pepper

Heat oven to 245 C (475 F).

Roast: In a large roasting pan, arrange onions, carrots, celery, garlic, thyme and rosemary in an even layer.

Season rib roast all over with salt and black pepper. Place roast on top of vegetables in roasting pan. Roast for 15 minutes, then reduce heat to 160 C (325 F). Roast for 2 to 2 1/2 hours or until roast reads 55 C (130 F) at the centre for medium or 50 C (120 F) for medium-rare.

Transfer roast to a serving platter and cover with foil and several layers of kitchen towels. Set aside roasting pan without cleaning or emptying it.

While roast cooks, prepare roasted vegetables. In a large bowl, toss carrots, parsnips, beets and potatoes with oil, salt, pepper and rosemary. Spread evenly on 2 large rimmed baking sheets. When roast comes out of oven, raise temperature to 200 C (400 F). Roast vegetables, stirring occasionally, for 30 minutes or until tender and browned.

Gravy: After removing roast from pan, place roasting pan on stovetop over medium-high heat. Add wine and scrape up any browned bits from bottom of pan.

Using a slotted spoon, remove and discard any solids from pan. Add shallots, thyme, and 500 ml (2 cups) of the beef broth. Bring to a simmer and cook for 3 minutes.

In a small bowl, whisk together remaining 250 ml (1 cup) beef broth and flour. While stirring continuously, add this mixture to roasting pan. Continue to cook while stirring for 3 minutes. Season with salt and pepper.

Serve roasted vegetables and gravy alongside roast.

Makes 24 servings.

Nutrition information per serving (values are rounded to the nearest whole number): 720 calories; 450 calories from fat (63 per cent of total calories); 50 g fat (20 g saturated; 0 g trans fats); 150 mg cholesterol; 22 g carbohydrate; 41 g protein; 5 g fibre; 580 mg sodium.