Beef Rib Eye Roast with Madeira Sauce
1 boneless beef rib eye roast, (4 to 6 lbs.)
2 clove garlic, minced
1 t. salt
1 t. black cracked pepper
1 t. crushed dried thyme
1/2 t. dried tarragon
1/4 C. finely chopped shallots
1 C. ready-to-serve beef broth
1/2 C. Madeira wine
1 T. tomato paste
Preheat oven to 350°F.
Mash garlic; combine with salt to form a paste. Combine paste with pepper, thyme and tarragon; rub evenly over surface of beef rib eye roast. Place roast, fat side up, on rack in open roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water. Do not cover. Roast in oven to desired doneness, about 18 to 20 minutes per pound for rare; 20 to 22 minutes per pound per medium. Remove roast from oven when meat thermometer registers 135° F for rare or 155°F for medium.
Tent with foil and allow roast to stand 15 to 20 minutes in warm place before carving. (Roast will continue to rise about 5°F in temperature to 140°F for rare and 160°F for medium.)
While roast is standing, remove rack from roasting pan; drain off fat. Add shallots to pan drippings; cook and stir over medium heat 2 to 3 minutes. Deglaze pan by adding broth and Madeira and stirring until meat juices attached to pan are dissolved. Add tomato paste; continue cooking over medium-high heat until liquid is reduced to 3/4 cup. Serve Madeira sauce with roast. Garnish roast with apple slices and Italian parsley, if desired.
Note: A boneless beef rib eye roast will yield three to four 3-ounce cooked servings per pound.