Rib Eye Roast with Black Garlic–Red Wine Gravy

• Meat

  • 1 5- to 6-pound cap-on boneless rib eye, roast

• Produce

  • 2 heads Garlic, black
  • 4 Garlic clove
  • 1/2 cup Prunes, pitted
  • 1/3 cup Rosemary, leaves
  • 1 Rosemary, sprig
  • 4 Shallots
  • 1/2 cup Shallots
  • 3 Thyme, sprigs

• Canned Goods

  • 1 qt Beef broth

• Condiments

  • 1 tbsp Soy sauce

• Baking & Spices

  • 5/8 cup All-purpose flour
  • 1 1/2 tbsp Brown sugar, light
  • 3 tbsp Juniper berries
  • 1 1/2 tbsp Kosher salt
  • 1 Kosher salt
  • 1 tsp Pepper
  • 1 Pepper

• Oils & Vinegars

  • 1 cup Canola oil
  • 1 tsp Red wine vinegar

• Dairy

  • 1 stick Butter, unsalted

• Beer, Wine & Liquor

  • 1 1/16 cup Red wine, dry

Found on foodandwine.com