Ingredients: |
Ingredients: • 3-4 pounds rib eye roast, boneless, tied crosswise an inch apart and tied lengthwise once or twice
• 2 tablespoons olive oil
Optional if you want red wine sauce
• 1/3 cup red wine, preferably full-flavored
• 1 cup low-sodium chicken or beef broth
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Directions: |
Directions:1. Preheat oven to 250°F. Heat oil over medium-high heat in a Dutch oven or large, heavy ovenproof pot.
2. Sprinkle salt and pepper on the meat and sear in the pot with oil until brown, about 4 minutes each side.
3. Quickly transfer the pot into the oven, uncovered. When a thermometer registers 110°F when inserted into the thickest part of the meat (after about 45 minutes to 1 hour in the oven), increase the oven temperature to 500°F. Cook until internal temperature goes up to 130°F, about 15 minutes. Cooking times vary depending on the size and shape of the roast. Remove meat from the pot, and let stand on a cutting board for 20 minutes before carving.
4. For red wine pan juice: Set the same pot on the stove over medium-high heat. Spoon out fat from pot and leave about 1 tablespoon of it. Add wine. Stir pan bottom with a wooden spoon to loosen the brown bits. Add broth. Simmer until the sauce reduces by a third of the original volume, and is slightly thickened. For additional thickening, add a mixture of 1 teaspoon cornstarch dissolved in 1 tablespoon water. Thinly slice roast and add the juices to pot.
5. Serve immediately, with the sliced meat and sauce separate. |
This recipe for Slow Roasted Beef Rib Roast is from