Roast Beef with Roasted Onion Jus

Recipe Courtesy of Estate Chef Tod Kawachi


2 lb Beef Roast

1 C Red Onions, julienned

1 C St. Supéry Red Wine

2 C Beef Broth

1 each Bay Leaf

1 sprig Thyme

1 sprig Rosemary

3 Tbl Extra Virgin Olive Oil

Salt (to taste)

Pepper (to taste)


  1. Trim and season the roast well with salt and pepper all around, then allow to sit at room temperature for 1 hour
  2. Preheat oven to 450°F. Place beef on the roasting rack, brush extra virgin olive oil, and roast in the hot oven for 15 minutes, then turn the oven temperature down to 350°F and continue to cook until internal doneness reaches 120°F at the center with a thermometer, about 30 minutes.
  3. Remove the roast to a plate to rest and carryover lightly tented with foil to allow steam to escape.
  4. Use the roasting pan to cook the onions in the beef fat over a low burner until soft and caramelized.
  5. Deglaze with the red wine, scrape any browned bit off the bottom of the pan then transfer to a small saucepot.
  6. Bring the wine to a simmer until reduced by ¾, then add the beef broth and herbs and cook over low heat until flavorful.
  7. Adjust the seasonings and strain the jus to serve with the carved roast beef.

Enjoy with Dollarhide Estate Vineyard Cabernet Sauvignon.

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