Holiday Roasted Beef Outside Skirt with Garlic Herb Pan Sauce

Holiday Roasted Beef Outside Skirt with Garlic Herb Pan Sauce

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.
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