1 Review

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.

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Chef Buggsy Mate April 06, 2012
Herbed Rib Eye Roast With Red Wine Gravy