What You Need:
1 (5 lb.) boneless rib eye roast, at room temperature
4 cloves of garlic, peeled
1/2 C soy sauce
1 t pepper
1 large onion, peeled and diced
1 1/2 C red wine
1 C beef broth
How to Make It:
Place the oven temperature at 450 degrees and allow the oven to preheat.
Cut the garlic cloves into six slices each.
Cut 1 in. deep slits into the roast and place the garlic into the slits.
Rub the roast with soy sauce to completely cover.
Sprinkle the pepper over the entire roast.
Place the prepared roast into a large roaster pan.
Sprinkle the diced onions around the roast in the pan.
Roast in the oven for 30 minutes being sure to baste the roast every 10 minutes with the red wine.
After 30 minutes, reduce the oven temperature to 350 degrees.
Continue roasting for 1 1/2 hours or until a thermometer inserted into the roast reaches 160 degrees, being sure to baste the roast about every 15 minutes.
Remove the roast to a serving platter.
Cover loosely with aluminum foil and allow it to stand 20 minutes.
Skim the fat from the top of the juice in the roasting pan.
Pour the remaining wine and the broth into the roasting pan.
Place the roasting pan on the stove top over medium high heat.
Deglaze by stirring to dislodge any brown bits from the bottom of the pan.
Simmer for 2 minutes, then remove and pour into a serving dish.
Serve the carved pieces of beef with juice spooned over each piece.
Serves: 6
A rib eye roast is a standing rib roast that has been removed from the bone and tied. It is a very tender piece of meat and has more flavor than tenderloin. Using wine to baste the meat gives it flavor and helps it to remain moist. A dark stout beer can be used in place of the wine if you prefer. The beer will give it more of stout taste where the wine will give it a slightly sweeter taste.
