Classic Standing Beef Rib Roast

Ingredients

Tap an ingredient to see possible substitutions.

• 4 cloves garlic, minced
  Click to see substitutions
• 1 tablespoon olive oil
  Click to see substitutions
• 2 teaspoons kosher salt
  Click to see substitutions
• 1 teaspoon black pepper
  Click to see substitutions
• ½ teaspoon dried thyme
  Click to see substitutions
• 1 (3 pound) beef eye of round roast
  Click to see substitutions
• aluminum foil
  Click to see substitutions
• ½ cup dry red wine (merlot or cabernet sauvignon)
  Click to see substitutions
• ½ cup beef broth
  Click to see substitutions
• 2 tablespoons cold butter, cubed
  Click to see substitutions

Instructions

1. 1
   Mix garlic, oil, salt, pepper, and thyme into a paste; rub all over beef roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, preheat the oven to 500 degrees F (260 degrees C).
2. 2
   Place two sheets of aluminum foil large enough to cover the beef roast on a baking sheet. Place beef roast on the foil sheets.
3. 3
   Roast in the preheated oven for 18 minutes.
4. 4
   Remove from the oven; fold up the foil so it wraps the roast then return it to the oven. Reduce oven temperature to 170 degrees F (75 degrees C) and roast for one hour.
5. 5
   After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
6. 6
   Remove roast and set it on a cutting board to rest.
7. 7
   Transfer any drippings from roast into a saucepan; stir in red wine and beef broth and bring to a simmer over medium-high heat until reduced by 1/4. Reduce heat to medium-low and whisk in cubes of butter, one at a time, until incorporated into sauce. Add salt and pepper to taste and set aside.
8. 8
   Slice the roast into 1/2-inch thick slices and serve with pan sauce poured on top.