Post by chief_cook2 on Feb 17, 2004 19:47:10 GMT -6
2 clv garlic, minced
1 t cracked black pepper
1 t dried thyme
1/2 t dried tarragon
4 lb beef rib-eye roast
1/4 c shallots, finely chopped
1 c beef stock
1 T tomato paste
1/2 t sugar
Preheat oven to 350 degrees F. Combine first 4 ingredients and
salt to taste in a bowl, stirring until a paste is formed.
Spread evenly over surface of beef roast. Place roast, fat
side up, on a rack in a shallow roasting pan. Do not add
water. Roast, uncovered, to desired doneness, 18-20 minutes
per pound for rare; 20-22 minutes per pound for medium. Remove
roast from oven when meat thermometer reads 135 degrees F for
rare or 155 degrees F for medium. Let stand 15-20 minutes
before carving. Remove rack from roasting pan and drain fat.
Add shallots to pan. Cook and stir over medium heat 2-3
minutes. Add remaining ingredients and stir until meat juices
attached to pan are dissolved. Increase heat to medium high
and continue cooking until liquid is reduced to 3/4 cup. Carve
across the grain into thin slices. Serve meat with sauce.
Makes 4 servings.
Nutritional information: 256 calories, 15 g fat, 28 g protein,
1 g carbohydrates, 75 mg cholesterol, 127 mg sodium, 1 g fiber.