As with any roast, a great end result depends as much on the quality of the meat as on the cooking. Spend a little more on a good beef roast and you're halfway there. If you buy a bone-in rib-eye roast, choose one that weighs 4 1/2 to 5 1/2 pounds for this dish.
- 3 1/2 to 4 1/2-pound boneless beef rib-eye roast, trimmed
- 2 tablespoons olive oil
- Salt and pepper
- Large handful fresh rosemary, leaves from a few sprigs chopped
2 large shallots, thinly sliced
- 1 garlic clove, crushed
- 2 tablespoons all-purpose flour
- 1 to 2 tablespoons balsamic vinegar
- 2/3 cup red wine
- 2 cups beef stock
- Few sprigs fresh tarragon, leaves chopped
Preheat the oven to 450 degrees F. Drizzle a little olive oil over the meat, then rub all over with salt, pepper and the chopped rosemary. Put the beef, fat-side up, on a bed of rosemary sprigs in a large roasting pan. Roast for 20 minutes, then reduce the heat to 375 degrees F. For medium-rare beef, continue roasting for 12 minutes per pound, or 18 minutes per pound if you prefer it medium. Turn the beef over halfway through the cooking. To check for doneness, insert a thin skewer and press lightly: the pinker the juice, the rarer the meat.
Remove the beef from the oven, transfer to a warm platter and loosely cover with a piece of foil. Let rest for 15 to 20 minutes while you make the gravy. Remove the rosemary sprigs from the roasting pan, then pour off all but about 2 tablespoons of the fat. Set the pan over medium heat. Add the shallots, garlic and a little salt and pepper. Fry, stirring frequently, until the shallots begin to soften, 5 to 6 minutes. Increase the heat slightly and fry the shallots until they are golden and lightly caramelized. Add the flour and stir for a few minutes. Pour in the vinegar and red wine and stir well to mix. Pour in the stock and bring to a boil. Boil until the sauce has reduced and thickened to your liking, 10 to 15 minutes. Season to taste and stir in the tarragon.
Carve the beef thinly and serve with the gravy in a warm gravy boat.
Recipe reprinted by permission of Harper Collins. All rights reserved.
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