Sunday Roast

Sunday Roast

  • PREP TIME: 10 min
  • COOK TIME: 1.5 hours
  • Serves: 6

Sunday Roast

  • PREP TIME: 10 min
  • COOK TIME: 1.5 hours
  • Serves: 6

PAIR WITH

Availability varies by market

Creemore Springs/Mad & Noisy Brewing Hops & Bolts

or other CRISP & HOPPY beers

The beers refined balance between hops and malt is a perfect combination with the sweet and charred flavours of the beef.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 1-1½-2 kg bone-in rib-eye roast
  • Kosher salt and freshly ground black pepper
  • ¼ cup (60ml) vegetable oil
  • 2 large shallots, finely chopped
  • ½ cup (130ml) balsamic vinegar
  • 5 cups (1.2L) beef stock

Directions

  • Preheat oven to 400 degrees Fahrenheit.
  • Heavily season the rib-eye roast with salt and pepper on all sides.
  • Heat vegetable oil in a large cast iron roasting pan and place beef in hot pan. Sear until deep golden brown on all sides.
  • Transfer the pan to the oven and roast for approximately 45 minutes for medium-rare flipping the roast every 15 minutes.
  • Remove the pan from oven and transfer the beef to a cutting board. Allow meat to rest for at least 15 minutes, tented with foil, before carving.
  • While the meat is resting, pour off excess fat from the pan and place on the stovetop over medium heat.
  • Add shallots and cook until soft and brown, about 4 to 6 minutes.
  • Deglaze the pot with balsamic vinegar, scraping up browned bits from the bottom.
  • Add stock and simmer until reduced again by half.
  • Strain the gravy through fine mesh sieve and return to the pan. Bring back to a boil, then lower the heat and simmer until desired gravy consistency is reached.
  • Taste for seasoning and adjust, if necessary.
  • Carve beef against the grain, into thin slices, and serve with gravy.

Creemore Springs/Mad & Noisy Brewing Hops & Bolts
Availability varies by market
  • STYLE:India Pale Lager
  • ABV:5.3%
  • TASTE:Nice balance of soft bitter flavours and sweet bready malt. The initial wash of bitterness is quick and clean leaving the palate refreshed and ready for more.

PAIR WITH

Creemore Springs/Mad & Noisy Brewing Hops & Bolts

or other CRISP & HOPPY beers

The beers refined balance between hops and malt is a perfect combination with the sweet and charred flavours of the beef.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 1-1½-2 kg bone-in rib-eye roast
  • Kosher salt and freshly ground black pepper
  • ¼ cup (60ml) vegetable oil
  • 2 large shallots, finely chopped
  • ½ cup (130ml) balsamic vinegar
  • 5 cups (1.2L) beef stock

Directions

  • Preheat oven to 400 degrees Fahrenheit.
  • Heavily season the rib-eye roast with salt and pepper on all sides.
  • Heat vegetable oil in a large cast iron roasting pan and place beef in hot pan. Sear until deep golden brown on all sides.
  • Transfer the pan to the oven and roast for approximately 45 minutes for medium-rare flipping the roast every 15 minutes.
  • Remove the pan from oven and transfer the beef to a cutting board. Allow meat to rest for at least 15 minutes, tented with foil, before carving.
  • While the meat is resting, pour off excess fat from the pan and place on the stovetop over medium heat.
  • Add shallots and cook until soft and brown, about 4 to 6 minutes.
  • Deglaze the pot with balsamic vinegar, scraping up browned bits from the bottom.
  • Add stock and simmer until reduced again by half.
  • Strain the gravy through fine mesh sieve and return to the pan. Bring back to a boil, then lower the heat and simmer until desired gravy consistency is reached.
  • Taste for seasoning and adjust, if necessary.
  • Carve beef against the grain, into thin slices, and serve with gravy.