A Festive Feast: Discover Our Thyme & Horseradish Beef Roast with Red Wine Jus
Welcome to another culinary adventure from The Outdoor Cook! As we continue our journey through festive flavours, our next stop brings us to a show-stopping centerpiece: the Thyme and Horseradish Crusted Beef Roast with Red Wine Jus. This recipe is not just a dish; it’s a statement of flavour, elegance, and the joy of outdoor cooking.
Crafted to be the highlight of any gathering, this beef roast takes the traditional and gives it a bold twist. We start with a premium cut of beef, be it rib roast, sirloin, or blade roast and envelop it in a zesty horseradish and thyme crust. The result? A tantalizing blend of earthy and piquant flavours, forming a crust that’s as delightful to the palate as it is to the eyes.
Cooking on the versatile Weber Q, or any BBQ of your choice, this roast transforms into a tender, juicy masterpiece, infused with the subtle smokiness that only outdoor grilling can provide. But the magic doesn’t end there. Accompanying this magnificent roast is a homemade shallot jus, rich with red wine, balsamic, and fresh thyme, offering a luxurious complement to the beef’s robust flavours.
Whether you’re planning a special family dinner or hosting a grand holiday feast, this Thyme and Horseradish Crusted Beef Roast with Red Wine Jus is more than a meal; it’s an experience. It’s a celebration of how traditional cooking methods and modern flavours can come together to create something truly extraordinary.
Thyme and Horseradish Crusted Beef Roast with Red Wine Jus
DIFFICULTY: EASY
FUEL TYPE: WEBER Q
PEOPLE SERVES: 8
- Prep Time10 min
- Cook Time1 hr 35 min
- Total Time1 hr 45 min
THE INGREDIENTS
- 2 kilograms beef roast (beef rib roast, bolar roast, sirloin roast etc)
- 2 tablespoons prepared horseradish cream
- 5 grams thyme sprigs, leaves only, finely chopped
- 2½ teaspoons Weber Beef Rub (see tips)
- 1 tablespoon olive oil
SHALLOT JUS
- 1 tablespoon olive oil
- 2 golden shallots, peeled and thinly sliced
- 2 garlic cloves, peeled and finely chopped
- 3 tablespoons balsamic vinegar
- 1 cup red wine
- 2 cups salt reduced beef stock
- 50 grams unsalted butter
- 6 sprigs thyme
- 2 teaspoons brown sugar
- Salt and Pepper, to taste
Instructions
No matter which cut of beef you choose to roast, this simple ingredient combination creates an intensely delicious crust. Paired with a shallot jus, this recipe will guarantee to be a centre piece dish everyone will rave about.
Prepare the barbecue for indirect cooking over medium heat (roast setting- 190°C-230°C). Set up your barbecue with a convection tray and a roasting trivet.
In a small bowl, combine the horseradish, thyme leaves, beef rub and olive oil. Spread the paste all over the beef roast. If you are cooking a roast with exposed bones, cover the bones with aluminium foil. To calculate the cooking time of your roast, see Tip 2 below. Alternatively insert a meat probe into the roast to track the doneness of your meat.
Once the barbecue has preheated, place your beef onto the trivet. Roast the beef over indirect medium heat, with the lid closed, for the desired cooking time, or until it reaches the internal temperature.
When roast nears the final cooking time, start the shallot jus. On a side burner or stove top, in a saucepan, sauté the olive oil, shallot and garlic for 3 minutes or until softened. Add the beef stock, red wine, balsamic, brown sugar, thyme bring to a simmer for 15 minutes or until it has reduced to a third.
Once the roast has cooked through to your liking, remove it from the barbecue and leave to rest for 15 minutes on a plate or board to catch the resting juices. To finish the jus, add the resting juices and butter. Strain the jus and then season with salt and pepper.
Carve the roast and serve with the jus.
Tip 1:
If you don’t have Weber Beef Rub, you can use 1 teaspoon of salt and 1 teaspoon freshly ground black pepper.
Tip 2:
To calculate the cooking times for any roasts (without a cavity, i.e not poultry), measure the thickness and calculate 1 minute per millimetre. For example; if the roast is 70mm thick, cook it for 70 minutes for medium doneness
Tip 3:
Red Meat Doneness Temperatures: (Always keep in mind that the internal temperature of the roast will continue to rise 3 to 6°C while it’s resting.) Rare: 49°C Medium Rare: 54°C Medium: 60°C Medium Well: 66°C Well Done: 68°C
