Herbed Rib Eye Roast With Red Wine Gravy

"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."
photo by a food.com user photo by a food.com user
Ready In:
2hrs 10mins
1 roast




  • 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!

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. 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.



Find More Recipes