Herbed Rib Eye Roast With Red Wine Gravy

Recipe by AmyNoelle513
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 10mins
SERVES: 8-10
YIELD: 1 roast
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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!
Advertisement