Herbed Ribeye Roast with Red Wine Au Jus

• Gluten free

• Meat

  • 1 Specially selected usda choice bone-in ribeye roast (6-7 pounds

• Produce

  • 1 tbsp Rosemary, Fresh
  • 1 tbsp Simplynature organic garlic granules
  • 1 tbsp Thyme, fresh

• Baking & Spices

  • 1 tbsp Avocado oil
  • 2 1/2 cups Chef's cupboard beef broth + drippings from pan
  • 1 Salt and pepper
  • 1 tbsp Stonemill freshly cracked black pepper
  • 2 tbsp Stonemill salt

• Beer, Wine & Liquor

  • 1 cup Clouds pinot noir

Found on myheartbeets.com

Description

Ingredients

• 1 Specially Selected USDA Choice bone-in ribeye roast (6-7 pounds)
• 1 tablespoon avocado oil
• 2 tablespoons Stonemill salt
• 1 tablespoon Stonemill freshly cracked black pepper
• 1 tablespoon SimplyNature Organic garlic granules
• 1 tablespoon minced fresh thyme
• 1 tablespoon minced fresh rosemary
• 2½ cups Chef’s Cupboard beef broth + drippings from pan
• 1 cup Broken Clouds Pinot Noir
• Salt and Pepper, to taste

Directions

• Preheat oven to 350F.
• Place the roast, fat side up, in a roasting pan on top of a wire rack.
• Pour the avocado oil on the roast.
• Next, combine the salt, pepper, garlic powder, onion powder, thyme and rosemary in a bowl and mix well. Spread this mixture all over the entire roast.
• Bake at 350F for 2 hours, or until the internal temperature of the roast reaches 120-125 degrees F for medium rare.
• Transfer the meat to a platter, cover with foil and let it rest for 15-20 minutes before serving.
• Add the beef broth, some pan drippings and the red wine to a pot.
• Bring the liquid to a boil, then reduce to a simmer. Cook until the sauce is reduced by half.
• Season to taste.
• Strain the sauce before serving.