Rib Eye Roast with Black Garlic–Red Wine Gravy


Recipe Courtesy of Star Chef Grant Achatz

Prep time:  7 hrs 45 mins | Cook time:  1 hr 45 mins

Total time:  6 hrs | Serves: 8

Ingredients

ROAST

  • 1 cup canola oil


  • 1/2 cup pitted prunes


  • 4 shallots, chopped


  • 1/3 cup rosemary leaves

  • 3 tablespoons juniper berries


  • 3 garlic cloves, crushed


  • 1 1/2 tablespoon kosher salt


  • 1 teaspoon pepper


  • One 5- to 6-pound cap-on boneless rib eye roast


Gravy

  • 1 stick unsalted butter


  • 1/2 cup finely chopped shallots


  • 2 heads of black garlic, peeled (1/3 cup) 


  • 1 garlic clove, crushed


  • 1/2 cup plus 2 tablespoon all-purpose flour


  • 1 1/2 tablespoon light brown sugar


  • 1 cup plus 1 tablespoon dry red wine


  • 1 tablespoon soy sauce


  • 1 quart beef broth


  • 3 thyme sprigs


  • 1 rosemary sprig


  • 1 teaspoon red wine vinegar


  • Kosher salt

  • Pepper

Instructions

  1. Make the roast In a blender, combine all of the ingredients except the rib eye and puree until smooth. Set a rack in 
a roasting pan. Set the roast on the rack and rub the 
marinade all over. Let stand at 
room temperature for 2 hours.


  2. Preheat the oven to 350°. Roast the beef for about 
2 hours, until an instant-read thermometer inserted in 
the center registers 120°. Transfer the roast to a rack and let stand for 30 minutes.

  3. Meanwhile, make the gravy In a medium saucepan, melt the butter. Add the shallots and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Stir in the black garlic, crushed garlic, flour and sugar and cook, stirring often, until a golden-brown paste forms, about 
5 minutes. Stir in 1 cup of the wine and the soy sauce and simmer for 2 minutes, then add the broth, thyme and rosemary. Bring to a simmer and cook, stirring occasionally, until thickened and reduced to 4 cups, about 30 minutes. 


  4. Stir the remaining 1 tablespoon of wine and the vinegar into the gravy and season 
with salt and pepper. Strain into 
a gravy boat. Thinly slice the roast across the grain and serve the gravy alongside.


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