ROAST RIB-EYE WITH HERBED CRUST

Ingredients:

1-1/2	kg	MONTEREY RIB EYE ROAST
10	cloves	garlic, crushed

1/4	cup	MAGNOLIA GOLD BUTTER SALTED
1/4	cup	MAGNOLIA ALL PURPOSE FLOUR
2	pc	bouillon cubes, dissolved in 1-3/4 cups water
1/4	cup	red wine (optional)
1	tbsp	Worcestershire sauce
		pepper to taste

Procedure:

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.
Preheat oven to 400°F or 200°C.
Combine all coating ingredients and pat mixture all over beef to create a crust.
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.
Carve into 1/2 inch slices using a sharp carving knife after letting roast rest for 15 minutes after roasting.
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.

Share This Recipe