Rib Eye Roast

Last week we had Blake's family over for Shabbat.  I made a roast from a recipe I found so long ago I have no idea where.  I made it a couple times when I was first starting to cook, once for my dad's birthday.  They had never had a roast like this, but everyone said they really liked it.  I remembered that the crust was excellent, and it was just as good as I remembered.  

I doubled the amount of garlic, thyme, etc. for the crust so that I could cover the entire thing pretty well.  I used a 3.5 pound roast and it was not to temperature after the first 80 minutes, so I ended up raising the temperature to 375 and cooking it a lot longer.  It took over another hour to get it to the right temperature for medium.  

Ingredients:

1 4 lbs. rib eye roast

2 cloves garlic

1 tsp salt

1 tsp pepper

1 tsp dried thyme leaves

½ tsp dried tarragon leaves

¼ cup finely chopped shallots

1 cup beef broth

1 tbs tomato paste

½ tsp sugar

Preheat oven to 350°F.  Combine garlic, salt, pepper, thyme and tarragon, stirring until a paste is formed. Spread evenly over surface of beef roast.  Place roast, fat-side up, on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water. Do not cover.  Roast to desired doneness: 18 to 20 minutes per pound for rare, 20 to 22 minutes per pound for medium.  Remove roast from oven when meat thermometer registers 135°F for rare or 155°F for medium. Allow roast to stand 15 to 20 minutes before carving.  Meanwhile, remove rack from roasting pan; drain fat. Add shallot to pan; cook and stir over medium heat 2 to 3 minutes. Add broth, tomato paste and sugar; 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 roast across the grain into 1/4-inch thick slices.

To go with it, Blake made some mashed and baked potatoes, topped with butter and paprika, and I made some green beans with garlic, red pepper, and lemon zest.  We also had a challah and a soup that I will post separately.