Holiday Roasted Beef Outside Skirt with Garlic Herb Pan Sauce.

Ingredients:

1 beef outside skirt roast (about 4-5 pounds)
1 tablespoon of kosher salt
1 teaspoon of black pepper
2 tablespoons of olive oil
6 cloves of garlic, minced
2 tablespoons of fresh rosemary, chopped
2 tablespoons of fresh thyme, chopped
1/2 cup of red wine
1/2 cup of beef broth

Instructions:

Preheat your oven to 375°F.
Season the beef outside skirt roast with kosher salt and black pepper on all sides.
Heat the olive oil in a large skillet over high heat.
Add the beef outside skirt roast to the skillet and sear for 2-3 minutes per side, or until browned.
Remove the beef from the skillet and place it in a large roasting pan.
In the same skillet, add the minced garlic, chopped rosemary, and chopped thyme. Sauté for 1-2 minutes, or until fragrant.
Pour the red wine and beef broth into the skillet and stir to combine. Bring the mixture to a simmer and let it reduce for about 5 minutes.
Pour the sauce over the beef outside skirt roast in the roasting pan.
Roast the beef outside skirt roast in the preheated oven for about 45-50 minutes, or until the internal temperature of the roast reaches 135°F for medium-rare or 145°F for medium.
Remove the roast from the oven and let it rest for at least 10-15 minutes before carving.
Carve the beef outside skirt roast into thin slices and serve with the pan juices.