Roast Rib-Eye with Caramelized Shallot and Red Wine Gravy

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 - 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 - 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 - 15 minutes. Season to taste and stir in the tarragon.

Carve the beef thinly and serve with the gravy in a warm gravy boat.