This savory Rib Eye Roast is flavored with a tangy twist on au jus made with soy sauce and red wine. Easy to prepare using only a handful of ingredients, this roast makes a perfect centerpiece to any holiday dinner.
Ingredients
1 (5 lb.) boneless rib eye roast, at room temperature
4 cloves of garlic, peeled
1/2 cup soy sauce
1 tsp pepper
1 large onion, peeled and diced
1 1/2 cup red wine (Dark stout beer can be used instead of wine for a less sweet taste.)
1 cup beef broth
Instructions
Roast instructions:
Preheat the oven to 450F degrees.
Cut each garlic clove into 6 slices.
Carve 1 inch deep slits into the meat and insert the garlic.
Rub the roast with soy sauce on all sides.
Season entire roast with pepper.
Place the roast in a large roasting pan and sprinkle onions around the roast.
Roast for 30 minutes while basting every 10 minutes with red wine.
After 30 minutes, reduce heat to 350F degrees.
Roast for 1 1/2 hours and baste every 15 minutes with red wine.
Place cooked roast on a serving platter and cover loosely with foil. Let sit for 20 minutes.
Au jus instructions:
Skim fat from the drippings in the pan.
Pour the broth and remaining wine into the pan.
Place the pan on the stove top over medium-high heat.
Deglaze by stirring to dislodge any baked on bits from the pan bottom.
Simmer for 2 minutes, and then pour into a serving bowl/gravy boat.
Carve the roast and spoon some au jus over each slice just before serving.
Place the leftover au jus on the table.
Serves 6.
Rib Eye Roast
Ingredients
- 1 5 lb. boneless rib eye roast, at room temperature
- 4 cloves of garlic peeled
- 1/2 cup soy sauce
- 1 tsp pepper
- 1 large onion peeled and diced
- 1 1/2 cup red wine Dark stout beer can be used instead of wine for a less sweet taste.
- 1 cup beef broth
Instructions
- Roast instructions:
- Preheat the oven to 450F degrees.
- Cut each garlic clove into 6 slices.
- Carve 1 inch deep slits into the meat and insert the garlic.
- Rub the roast with soy sauce on all sides.
- Season entire roast with pepper.
- Place the roast in a large roasting pan and sprinkle onions around the roast.
- Roast for 30 minutes while basting every 10 minutes with red wine.
- After 30 minutes, reduce heat to 350F degrees.
- Roast for 1 1/2 hours and baste every 15 minutes with red wine.
- Place cooked roast on a serving platter and cover loosely with foil. Let sit for 20 minutes.
- Au jus instructions:
- Skim fat from the drippings in the pan.
- Pour the broth and remaining wine into the pan.
- Place the pan on the stove top over medium-high heat.
- Deglaze by stirring to dislodge any baked on bits from the pan bottom.
- Simmer for 2 minutes, and then pour into a serving bowl/gravy boat.
- Carve the roast and spoon some au jus over each slice just before serving.
- Place the leftover au jus on the table.
