Roast Beef

Prepare the Beef

Preheat your oven to 450°F (230°C).

In a small bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to create a seasoning paste.

Rub the seasoning paste all over the beef roast.

Roast the Beef

Place the beef roast on a rack in a roasting pan.

Roast in the preheated oven for 15 minutes to create a seared crust.

Reduce the oven temperature to 325°F (165°C) and continue roasting for about 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (135°F/57°C for medium-rare, 145°F/63°C for medium). Use a meat thermometer for accuracy.

Rest the Beef

Remove the roast from the oven and transfer it to a cutting board.

Tent the roast with aluminum foil and let it rest for 15-20 minutes. This allows the juices to redistribute throughout the meat.

Make the Gravy

While the beef is resting, prepare the gravy.

Place the roasting pan on the stovetop over medium heat.

Sprinkle the flour into the pan and whisk it into the drippings to form a roux.

Gradually add the beef broth and red wine (if using), whisking constantly to prevent lumps.

Bring the gravy to a simmer and cook until it thickens, about 5-7 minutes.

Season with salt and black pepper to taste.

Serve

Slice the roast beef against the grain into thin slices.