8 to 10 pound rib eye roast, (bone in optional)
1 head garlic
2 teaspoons of fresh chopped herbs, such as thyme or rosemary
4 tablespoons extra virgin olive oil
3 tbs kosher salt
fresh cracked black pepper
bottle of Main Road from Bedell Cellars (blend of Merlot, Cabernet Sauvignon and Cabernet Franc) which will make a perfect jus!
Special equipment: reliable meat thermometer
Food processor or mini processor
Preheat the oven to 475°. Put the roast in a shallow roasting pan. If bone in, place rib side down, and rub the roast with plenty of salt and pepper. Combine peeled garlic with the chopped herbs and add oil. Pulse in your processor to make a paste. Thoroughly massage the seasonings over the meat. Leave the roast on the counter for a couple of hours to bring to room temperature so it will sear more efficiently and reduce the total cooking time. Roast for 20 minutes. Resist the urge to open the oven no matter what you hear or smell. Turn down the heat to 300° , add entire bottle of red wine and continue roasting for another hour. After that first hour, rotate the roasting pan to promote even browning. An 8 pound roast will take at least 2 hours. For the perfect roast, cook until the internal temperature reaches between 125° and 130° .
Once the roast is done, move it to a platter immediately. Let it rest for at least 30 minutes before carving. It will release juices, which can be used as a simple sauce.
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