Low & Slow Ribeye Roast - cooking recipe

Ingredients

1 tbsp. thyme
1 tsp. rosemary
1 tsp. rubbed sage
3 cloves of garlic, smashed
2 tsp. pepper
2 tsp. kosher salt
1 beef rib eye roast (5 lbs.)
2 shallots
1 cup red wine
2 tbsp. butter

Preparation

Combine thyme, rosemary, sage, garlic, salt, and pepper. Rub roast with herb mixture. Place roast, fat side up, on rack in roasting pan. Bake in 325 degree oven approximately 2 hours or until meat thermometer, inserted in middle of roast, read 140 degrees for rare; 160 degrees for medium; or 170 degrees for well done. Let stand 10 minutes before carving.

While roast rests, discard fat and saute shallots. Deglase pan with wine. Reduce to syrup. swirl in butter.