- 6 garlic cloves, 4 minced and 2 thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 1/2 tablespoons kosher salt
- 2 tablespoons cracked black peppercorns
- 1 teaspoon finely chopped rosemary
- 3 1/2-pound boneless rib-eye beef roast
- In a blender, combine the minced garlic with the olive oil, soy sauce, kosher salt, peppercorns and rosemary and process to a paste. Make fifteen 1-inch-deep cuts in the top and bottom of the roast and insert a thin slice of garlic in each cut. Set the roast on a rack in a roasting pan and rub it all over with the salt-and-pepper paste. Let stand at room temperature for 2 hours.
- Preheat the oven to 500°. Roast the meat for about 10 minutes, or until the crust begins to brown. Reduce the oven temperature to 350° and cook the roast for about 1 1/4 hours longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 125° for medium-rare.
- Transfer the roast to a carving board and let rest, uncovered, for 10 minutes. Carve the roast into 1/2-inch-thick slices.
Roasted shallots and mixed baby vegetables, such as potatoes, beets and carrots.
Peppery, garlicky and meaty, this dish requires a similarly meaty California Syrah with some spice of its own.