Herbed Rib Eye Roast With Red Wine Gravy

Total Time: 2 hrs 10 mins Preparation Time: 20 mins Cook Time: 1 hr 50 mins

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

Recipe

• 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!