Roast Rib-eye With Herbed Crust


  1. Insert crushed garlic into the meat by puncturing meat with sharp knife. Marinate with the marinade mixture at least three hours and turn at least once.
  2. Preheat oven to 400°F or 200°C.
  3. Combine all coating ingredients and pat mixture all over beef to create a crust.
  4. Roast uncovered in the oven for 15 minutes. Reduce heat to 180°C or 350°F. Then cook in the oven for 1 hour 20 minutes for rare doneness, 1 hour 35 minutes for medium rare and 2 hours for well done.
  5. Carve into 1/2 inch slices using a sharp carving knife after letting roast rest for 15 minutes after roasting.
  6. For the gravy, melt butter in a saucepan. Blend in flour and mix to form a paste. Pour beef broth in a thin, steady stream while stirring. Add red wine and let boil. Season with Worcestershire sauce and pepper. Cook until thick over moderate heat stirring constantly. Serve with roast beef.

Makes 5-6 servings.