Herbed Rib Eye Roast with Red Wine Gravy
Elevate your dinner table with this show-stopping Herbed Rib Eye Roast with Red Wine Gravy, a culinary masterpiece that seamlessly blends bold flavors and tender, juicy meat. This bone-in rib eye roast is generously seasoned with a fragrant herb paste made of rosemary, thyme, garlic, olive oil, and a dash of kosher salt and freshly ground black pepper, creating a crispy, golden crust that seals in the juices. Roasted alongside a medley of carrots, onion, and celery, the dish features a touch of rustic charm. The pièce de résistance? A velvety red wine gravy made from pan drippings, beef stock, and aromatic browned bits, perfectly balanced for drizzling over each savory slice. Ready in just over two hours, this roast is ideal for special occasions or an extraordinary Sunday dinner. Pair with roasted potatoes or a crisp green salad for a meal that’s both elegant and unforgettable.
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Recipe Information
Ingredients
- 4 lbs bone-in rib eye roast
- 2 tbsp olive oil
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 4 cloves garlic cloves, minced
- 1 tbsp kosher salt
- 1 tsp black pepper, freshly ground
- 2 tbsp unsalted butter, softened
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup dry red wine
- 2 cups beef stock
- 2 tbsp all-purpose flour
- 2 tbsp water
Instructions
Preheat your oven to 450°F (230°C).
In a small bowl, combine the olive oil, chopped rosemary, thyme, minced garlic, kosher salt, and black pepper to form a paste.
Rub the herb mixture all over the rib eye roast, ensuring even coverage.
Place the roast in a large roasting pan, fat side up. Arrange the onion, carrots, and celery around the roast in the pan.
Roast in the oven for 15 minutes at 450°F (230°C) to create a crispy crust, then reduce the temperature to 325°F (165°C).
Continue roasting until the internal temperature reaches 130°F (54°C) for medium-rare, about 1.5 hours (adjust time depending on your desired doneness).
Transfer the roast to a cutting board, tent loosely with foil, and let it rest for at least 15 minutes.
While the roast rests, remove the vegetables from the roasting pan and discard them. Place the roasting pan with the drippings over medium heat on the stovetop.
Pour in the red wine to deglaze the pan, scraping up any browned bits with a wooden spoon.
Add the beef stock and simmer for 5 minutes, allowing the liquid to reduce slightly.
In a small bowl, whisk together the flour and water to create a slurry. Gradually whisk the slurry into the pan to thicken the gravy. Continue to stir and simmer for 2-3 minutes until the gravy reaches your desired consistency.
Strain the gravy through a fine-mesh sieve into a serving dish and keep warm.
Slice the rib eye roast and serve with the red wine gravy drizzled over the top.
Nutrition Facts
Calories |
1030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 812 mg | 35% | |
| Total Carbohydrate | 9.4 g | 3% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 3.1 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 80 mg | 6% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 1091 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
