Marinated Beef Roast in Red Wine & Garlic

Our red wine and garlic marinated beef roast arrives ready for the oven, so the prep is already done. The red wine and garlic work into the beef, building a savoury crust and a rich, rounded flavour. Like everything at our butcher counter, it's gluten-free and Coeliac Australia accredited.

Bring it to room temperature for 30 minutes first. Sear hard on all sides, then roast at 180°C for about 20 to 25 minutes per 500g, pulling at 52°C to 54°C for medium-rare. Rest it loosely tented in foil for 10 to 15 minutes, then carve thin across the grain. It suits any Sunday roast table, and there's more in the marinated range. Prefer it unmarinated? Try the King Island grass fed beef roast.