Herbed Rib Eye Roast With Red Wine Gravy

Submitted by AmyNoelle513

"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."

 

• Ready In: 2hrs 10mins
• Ingredients: 13
• Yields: 1 roast
• Serves: 8-10

ingredients

• 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
• salt

directions

1. Add all chopped ingredents to small clay bowl.
2. Drizzle in olive oil as you whisk to form a paste.
3. Score the fat side of the roast with a knife and smear the herb paste all over the top.
4. Put roast into a pre-heated 350 degree oven for 18 - 20 minutes a pound.
5. Red Wine Gravy.
6. Remove cooked roast from roasting pan and put on cutting board with well to rest.
7. Put roasting pan across two burners of cook top on medium low. (drain any excess grease first)
8. 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.
9. Deglaze the pan with a whisk and cook for several minutes until somewhat concentrated.
10. 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.
11. In a medium skillet over medium heat melt 2-3 tblspns butter. When it bubbles at about 1/4 cup of flour.
12. Whisk together and cook about 1 minute.
13. Slowly add the liquid from the deglazing until it is smooth and silky.
14. Add black pepper and salt to taste.
15. Serve with roast and MASHED POTATOES!

Reviews

[Chef Buggsy Mate]

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.