Prep 20 mins
Cook 1 hr 50 mins
Delicious holiday meal or impressive for a dinner party. I created this recipe on Christmas when I didn't have what I needed in my pantry. It is best to use fresh herbs. Also sit the roast out for 2 - 3 hours to come to room temperature before cooking.
- 5 1⁄2 lbs rib eye roast
- 4 -5 garlic cloves, very finely chopped (mill with some coarse salt and butcher knife)
- 4 -5 fresh rosemary, stripped and finely chopped
- 8 sprigs fresh thyme leaves, stripped and chopped
- 1 teaspoon black pepper
- 1 teaspoon coarse salt
- 1⁄4-1⁄2 cup olive oil
- 1 cup red wine
- 3 tablespoons butter
- 1⁄4 cup flour
- beef or chicken stock
- black pepper
- Add all chopped ingredents to small clay bowl.
- Drizzle in olive oil as you whisk to form a paste.
- Score the fat side of the roast with a knife and smear the herb paste all over the top.
- Put roast into a pre-heated 350 degree oven for 18 - 20 minutes a pound.
- Red Wine Gravy.
- Remove cooked roast from roasting pan and put on cutting board with well to rest.
- Put roasting pan across two burners of cook top on medium low. (drain any excess grease first)
- When browned bits are nice and hot pour in about 3/4 cup of red wine. Use one you would drink, I used a $3.97 bottle of Lucky Duck Shiraz from Wal-Mart. It is cheap, but good.
- Deglaze the pan with a whisk and cook for several minutes until somewhat concentrated.
- Pour liquid through a sieve to catch any crunchy burned bits. To it pour in about 2 cups of beef or chicken stock. Set liquid aside.
- In a medium skillet over medium heat melt 2-3 tblspns butter. When it bubbles at about 1/4 cup of flour.
- Whisk together and cook about 1 minute.
- Slowly add the liquid from the deglazing until it is smooth and silky.
- Add black pepper and salt to taste.
- Serve with roast and MASHED POTATOES!
Made this for dinner last night. The flavor of the roast with the fresh herbs was wonderful. However, I learned one thing...you must really watch the cut of beef you choose. I normally fix all of my roasts in the crock pot, so if they are a tougher cut it really does not matter because the slow cooking eventually makes any meat just fall apart. That does not happen when you cook a roast in the oven. I made the gravy as written, but felt that the red wine was a bit over powering for my taste. The next time I make this I will increase the amount of beef stock and cut the wine in half. I did end up with left over gravy, so I put it in the freezer. I plan on making beef stew next week, and will add it to the pot with additional stock instead of making a tomato base broth. Thank you for posting your recipe. Made and reviewed for Spring PAC 2012.