rosemary garlic rib eye roast

The holiday season is in full swing! December has just started, but Christmas {and numerous holiday parties} are just around the corner. Before you know it your kitchen will be pumping out glorious platters of food and your dining room will be bustling with friends and family from near and far. But let’s not forget the best part... drinks!

To pair with your favorite holiday fare, consider Rioja wines. Hailing from North-Central Spain, Rioja refers to the wine as well as the region it comes from. Made mainly from the Tempranillo grape, Rioja wines are one of only two D.O.C regions in Spain, and all Rioja wines are always regulated so you can be sure you are buying a quality bottle every time. Rioja wines are versatile and affordable.  For this scrumptious rib eye roast, I picked out a wonderful 2012 Garnacha grape blend that paired as perfectly with the savory meat as it did with the creamy mashed potatoes I served on the side. It's also great with anything from pasta to appetizers!

I will confess that this was my first time making a roast, and a bone-in roast at that, and I was pleasantly surprised with how simple it was! First, I seared the roast on all sides, then rubbed the surface with a mixture of finely chopped garlic, fresh rosemary, and a drizzle of oil. Then, all I had to do was roast it in the oven for 40-45 minutes {but keep in mind that a bone-in roast will take much longer than boneless!}. Then, when it was done, I made a simple sauce with the cooking juices and fresh mushrooms to serve alongside the roast. So easy and seriously, amazingly delicious! The meat practically melts in your mouth, and the tender mushrooms are the perfect complement. Serve with a glass of red Rioja wine for pure perfection! This will without a doubt impress your guests this holiday season.

For your convenience, I have also included a video of the recipe! Happy cooking and happy holidays!

rosemary garlic rib eye roast with Rioja wines

 

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Prep time

15 mins

Cook time

50 mins

Total time

1 hour 5 mins

 

Author: Valentina | The Baking Fairy

Recipe type: Meat & Seafood

Serves: 8

Ingredients

• 3lb rib eye roast
• ¼ cup fresh rosemary
• ¼ cup fresh garlic cloves
• 3 tablespoon olive oil
• salt and pepper, to taste
• 2 cups thickly sliced mushrooms
• 1 cup beef broth
• 1 tablespoon butter

Instructions

1. Preheat oven to 350F.
2. Drizzle one tablespoon of the olive oil in a large pot {I used my Dutch oven}, and heat to medium-high. Season the roast with salt and pepper, then sear on all sides.
3. In a food processor, combine the rosemary, garlic, and 1 tablespoon of olive oil, and pulse until finely chopped. Spread the mixture all over the roast.
4. Roast beef in preheated oven for 45-50 minutes, until internal temperature reaches at least 130F.
5. While the roast cooks, prepare the mushrooms. In a small pot, combine the butter with the remaining tablespoon of oil, and saute mushrooms until soft and tender. Season with salt and pepper and set aside.
6. When roast is cooked through, remove the meat from the Dutch oven and bring to stovetop. Deglaze the pot with the beef broth, making sure to scrape up the bits on the bottom. Simmer until thick.
7. When ready to serve, combine the sauce and mushrooms, and serve with the roast.

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