- 1 cup chopped onion
- ¼ cup sliced garlic
- ¼ cup olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- ¼ cup chopped fresh Italian parsley
- 2 tablespoons cracked peppercorns
- Kosher salt
- 1 5-pound (2.2-kilogram) rib eye beef roast
- ½ cup red wine
- Pinch sugar
- 2 cups beef or chicken stock, homemade or low salt
Combine onion, garlic and olive oil in a food processor, until a puree. Add rosemary, thyme, Italian parsley and peppercorns and briefly pulse with puree.
Sprinkle kosher salt over beef. Spread on puree, coating all sides. Marinate for 2 hours.
Preheat oven to 450 F. Place metal roasting pan in oven for 10 minutes. Place roast on hot roasting pan. Roast for 30 minutes. Reduce heat to 300 F and bake 1 hour to 1 hour 30 minutes or until an instant read thermometer reads 135 F for medium rare. Remove beef to a platter and let sit for 10 minutes before carving.
Place roasting pan over heat and add wine and sugar. Bring to boil, scraping up all the bits from the base of the pan. Reduce until slightly thickened. Add stock and bring to boil. Boil until sauce coats the back of a spoon. Season with salt, if needed.
Carve meat and serve sauce separately.