Rib Eye Roast

Total Time: 9 hrs Preparation Time: 6 hrs Cook Time: 3 hrs

Ingredients

• Servings: 6
• 5 -7 lbs beef rib eye roast (bone in)
• 1/4 cup fresh rosemary (4 tbs dried)
• 1 bulb of garlic
• 3 tablespoons peppercorns (melange)
• kosher salt (approx 2 tbs)
• whole grain dijon mustard (enough to coat roast)
• olive oil
• 1/2 cup worcestershire sauce (truly a swag)
• 3 cups merlot

Recipe

• 1 place rosemary, garlic, peppercorns, and salt in processor and grind.
• 2 add olive and pulse to a paste.
• 3 place in refrigerator.
• 4 coat entire roast with dijon mustard. set on dish or in very large plastic bag and sprinkle worcestershire sauce over roast to ensure an even distribution.
• 5 allow roast to absorb mustard flavor while resting in the refrigerator overnight. (min 6 hours).
• 6 allow roast to reach room temperature.
• 7 preheat oven to 375 degrees.
• 8 sear on all sides to lock in juices.
• 9 spread herb paste on all surfaces except the rib area covered by the membrane. place, rib side up, on a rack in a high side dish.
• 10 de glaze pan used to sear with merlot. attempt to capture all of the bits.
• 11 add water to the bottom of the dish to a depth of 1/2 inch.
• 12 slowly pour pan juices over roast, ensuring you capture the bit on the meat and not "wash" away herb paste.
• 13 roast until internal temperature reaches 135 degrees. (no basting is required but ensure that the fluids in the dish do not completely evaporate and don't consist of only grease.
• 14 tent aluminum foil over meat on serving dish and allow to rest. internal temp will continue to rise for a short time.
• 15 again, de glaze roasting dish with merlot and reduce to half the amount. (personal choice as the juices collected while resting are just as good.