Recently my local Market Basket store had a massive sale to commemorate the opening of other new stores. Among several other items, bone-in Rib eye steaks & roasts were on sale @ $4.99 a lb. Needless to say I stocked up. I made this roast beef & it came out a perfect medium rare. I hope you […]

Recently my local Market Basket store had a massive sale to commemorate the opening of other new stores. Among several other items, bone-in Rib eye steaks & roasts were on sale @ $4.99 a lb. Needless to say I stocked up. I made this roast beef & it came out a perfect medium rare. I hope you enjoy it as much as we did !!

Begin 1 day ahead.

5 cloves Garlic
3 sprigs Fresh Rosemary
7 sprigs Fresh Thyme, divided
1/2 c. Olive Oil
1 T Worcestershire
Salt & Pepper to taste
One 4# bone-in Rib Eye Roast
3 Sweet Onions, peeled & quartered
5 Carrots, rough cut
3 fresh Bay Leaves
1 c. Red Wine
1 (15 oz.) can Beef Stock

In a mini food processor, zap the garlic, rosemary, 3 sprigs thyme, oil, Worcestershire, salt & pepper.
Place the roast on plastic wrap & slather the garlic mixture all over the meat.
Wrap tightly in the plastic wrap & refrigerate over night.
Remove the roast from the refrigerator 45 minutes before cooking.
Preheat oven to 425°.
Line the bottom of a roasting pan with heavy foil.
Make a bed with the onion & carrots.
Place the remaining thyme sprigs & bay leaf on the veggies.
Remove the plastic wrap from the meat & place on the veggie bed.
Pour the liquids around the meat.
Bake 20 minutes.
Reduce the heat to 375°.
Bake 1 hour & 20 minutes.
Remove from the oven, place on a carving board & tent with foil.
Let rest 20 minutes before carving. 
Make a sauce by reducing the pan juices.
You may thicken the sauce with a cornstarch “slurry” & finish with 2 T butter for smoothness.