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    You are here: Home / Recipes / Main Dishes / rosemary garlic rib eye roast

    rosemary garlic rib eye roast

    Dec 3, 2015 · 1 Comment



    rosemary garlic rib eye roast with Rioja wines | The Baking Fairy

    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!

    rosemary garlic rib eye roast with Rioja wines | The Baking Fairy

    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!

    rosemary garlic rib eye roast with Rioja wines | The Baking Fairy

    rosemary garlic rib eye roast with Rioja wines | The Baking Fairy

    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.

    rosemary garlic rib eye roast with Rioja wines | The Baking Fairy

    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
     
    Save Print
    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.
    3.5.3208

    n accordance with the FTC Guidelines, I am disclosing that I received compensation from Honest Cooking for my time and participation in the Rioja Wine Holiday Flavors. Although I have material connection to Honest Cooking and Rioja Wine, any publicly stated opinions of  Rioja and their products remains my own. Recipe is an original creation of Valentina Celant at TheBakingFairy.net.

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    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

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    Hi, I'm Valentina, aka The Baking Fairy! Baking, cooking, food photography, cake decorating, party planning... I do it all. Oh, and I'm a pediatric Physician Assistant in my spare time. You can follow my crazy adventures here. Welcome to my blog!

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