Rib Eye Roast

Name: Rib Eye Roast
Ingredients: 5 -7 lbs beef rib eye roast (bone in); 1/4 cup fresh rosemary (4 tbs dried); 1 bulb of garlic; 3 tablespoons peppercorns (melange); kosher salt (approx 2 tbs); whole grain Dijon mustard (enough to coat roast); olive oil; 1/2 cup Worcestershire sauce (truly a swag); 3 cups merlot

9 ingredients

1 steps

Ingredients

5 -7 lbs beef rib eye roast (bone in)
1/4 cup fresh rosemary (4 tbs dried)
1 bulb of garlic
3 tablespoons peppercorns (melange)
kosher salt (approx 2 tbs)
whole grain Dijon mustard (enough to coat roast)
olive oil
1/2 cup Worcestershire sauce (truly a swag)
3 cups merlot

Directions

1

["Place rosemary, garlic, peppercorns, and salt in processor and grind.", "Add olive and pulse to a paste.", "Place in refrigerator.", "Coat entire roast with Dijon mustard. Set on dish or in very large plastic bag and sprinkle Worcestershire sauce over roast to ensure an even distribution.", "Allow roast to absorb mustard flavor while resting in the refrigerator overnight. (min 6 hours).", "Allow roast to reach room temperature.", "Preheat oven to 375 degrees.", "Sear on all sides to lock in juices.", "spread herb paste on all surfaces except the rib area covered by the membrane. Place, rib side up, on a rack in a high side dish.", "De glaze pan used to sear with merlot. Attempt to capture all of the bits.", "Add water to the bottom of the dish to a depth of 1/2 inch.", "Slowly pour pan juices over roast, ensuring you capture the bit on the meat and not \"wash\"" away herb paste.""