Herbed Rib Eye Roast With Red Wine Gravy - cooking recipe

Ingredients

5 1/2 lbs rib eye roast
4 -5 garlic cloves, very finely chopped (mill with some coarse salt and butcher knife)
4 -5 fresh rosemary, stripped and finely chopped
8 sprigs fresh thyme leaves, stripped and chopped
1 teaspoon black pepper
1 teaspoon coarse salt
1/4 - 1/2 cup olive oil
1 cup red wine
3 tablespoons butter
1/4 cup flour
beef or chicken stock
black pepper
salt

Preparation

Add all chopped ingredents to small clay bowl.
Drizzle in olive oil as you whisk to form a paste.
Score the fat side of the roast with a knife and smear the herb paste all over the top.
Put roast into a pre-heated 350 degree oven for 18 - 20 minutes a pound.
Red Wine Gravy.
Remove cooked roast from roasting pan and put on cutting board with well to rest.
Put roasting pan across two burners of cook top on medium low. (drain any excess grease first)
When browned bits are nice and hot pour in about 3/4 cup of red wine. Use one you would drink, I used a $3.97 bottle of Lucky Duck Shiraz from Wal-Mart. It is cheap, but good.
Deglaze the pan with a whisk and cook for several minutes until somewhat concentrated.
Pour liquid through a sieve to catch any crunchy burned bits. To it pour in about 2 cups of beef or chicken stock. Set liquid aside.
In a medium skillet over medium heat melt 2-3 tblspns butter. When it bubbles at about 1/4 cup of flour.
Whisk together and cook about 1 minute.
Slowly add the liquid from the deglazing until it is smooth and silky.
Add black pepper and salt to taste.
Serve with roast and MASHED POTATOES!