Strip Roast with Red Wine Reduction Sauce recipe provided by the Certified Angus Beef® brand.

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Strip Roast with Red Wine Reduction Sauce

Serves 8-10
Cuisine: American
Category: Roasts
Strip Roast with Red Wine Reduction Sauce is a wonderful weekend or special occasion meal. A classic and easy recipe with simple ingredients.
Prep Time
15 mins
Other Time
1 hr 15 mins
Cook Time
1 hr 50 mins
Total Time
3 hrs 20 mins
  • 6 pounds Certified Angus Beef ® strip roast
  • 2 tablespoons kosher salt
  • 4 teaspoons freshly cracked black pepper
  • 5 tablespoons butter, 1/2-inch13-mm cubes, divided
  • 1 large shallot, minced
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 2 cups red wine blend
  1. Combine salt and pepper, evenly coat all sides of strip roast, wrap with plastic wrap and refrigerate one hour.
  2. Preheat oven to 450°F232°C. Place roast in a roasting pan and roast for 15 minutes. Reduce heat to 350°F177°C and continue cooking for approximately 1 hour and 15 minutes or until internal temperature reaches 125°F52°C for a deep pink interior. Prepare sauce while roast is in the oven.
  3. In a 4-quart21 cm saucepan melt 1-tablespoon butter15 g over medium heat; add shallots and sauté for about 3 minutes until translucent. Stir in thyme and bay leaf.
  4. Add red wine, bring to a boil; reduce heat to a vigorous simmer. Simmer 8-10 minutes or until the wine is reduced by half.
  5. Turn off heat and add butter, one or two cubes at a time, whisking constantly to incorporate into sauce. Pass sauce through a mesh strainer and keep warm.
  6. Remove roast from the oven and let rest 15 minutes before slicing. Serve with warm red wine sauce.
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