Roast beef with red wine glaze

(261 ratings)

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Roast beef
Roast beef
  • Serves: 4

  • Prep time:

    (plus extra time for marinating)
  • Cooking time:

  • Total time:

    (plus 20 mins standing time)
  • Skill level: Bit of effort

  • Costs: Splashing out

This tender marinated roast beef bursts with flavour and is great with a creamy mash and green vegetables


  • 1kg (2lb 4oz) top rump
  • 1 garlic clove, crushed
  • 3 sprigs fresh thyme
  • 6 black peppercorns
  • 250ml (9fl oz) red wine
  • 4tbsp redcurrant jelly

The longer you leave the beef in the marinade, the more intense the flavour will become. This process also starts to tenderise the meat.


  1. Place the beef in a large bowl and add the garlic, thyme sprigs, peppercorns and red wine. Leave to marinate for at least an hour. Drain and reserve the marinade.
  2. Place the marinated beef in a roasting pan, drizzle over a little marinade and roast in a preheated oven at 200C, 400F or gas 6 for 50 mins to 1 hr.
  3. Meanwhile, bring the rest of the marinade to the boil, add the jelly and simmer until thickened. Pour over the meat about 10 mins before it's cooked.
  4. Remove the roast beef from the oven and leave to rest for 20 mins before carving. Then spoon some of the marinade on to the meat and serve.
Wine match: A classic dish like this requires fresh and fruity flavours. A wine like Turning Leaf Cabernet Sauvignon with a hint of green pepper goes really well with the green veg - and the wine's texture works well with the meaty juices of the beef.

Food and wine matching by Sylvain Removille, wine ambassador for Gallo Family Vineyards.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 392(kcal)
  • Fat 10.0g
  • Saturates 4.0g
  • Sugars 9.0g
  • Salt 0.4g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(261 ratings)

Your comments


Beautiful meal instead of redcurrant Jelly I used cranberry jelly tasted beautiful I wish I had made double the amount of marinade.

Online recipes editor

Hi Hazel, If you click the print page button just under the image and then print it from there it's more printer-friendly. Hope that helps!


Love the recipe, but how do I print it without all 11 pages? Hazel


just got it in the oven... looking forward to devouring this..


Yes, thanks going to try this recipe, just got recipe for hungarian goulash for my Austrian, Aunt, who loves it but unable to cook for herself anymore, hope I make a good job of it, I love cooking so much. I turn it into an art like my writing. Let you know when cookied this beef recipe, thanks.


sounds fat going to give it a stab today

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