Rib Eye Roast with Black Garlic–Red Wine Gravy

Star chef Grant Achatz, of Alinea in Chicago, gives his elegant roast beef unexpected flavor with an ultrasavory shallot-and-prune marinade.

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  • Servings: 8

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  • 1 cup canola oil

  • 1/2 cup pitted prunes

  • 4 shallots, chopped

  • 1/3 cup rosemary leaves
  • 3 tablespoons juniper berries

  • 3 garlic cloves, crushed

  • 1 1/2 tablespoon kosher salt

  • 1 teaspoon pepper

  • One 5- to 6-pound cap-on boneless rib eye roast

  • 1 stick unsalted butter

  • 1/2 cup finely chopped shallots

  • 2 heads of black garlic, peeled (1/3 cup) 

  • 1 garlic clove, crushed

  • 1/2 cup plus 2 tablespoon all-purpose flour

  • 1 1/2 tablespoon light brown sugar

  • 1 cup plus 1 tablespoon dry red wine

  • 1 tablespoon soy sauce

  • 1 quart beef broth

  • 3 thyme sprigs

  • 1 rosemary sprig

  • 1 teaspoon red wine vinegar

  • Kosher salt
  • Pepper

How to make this recipe

  1. Make the roast In a blender, combine all of the ingredients except the rib eye and puree until smooth. Set a rack in 
a roasting pan. Set the roast on the rack and rub the 
marinade all over. Let stand at 
room temperature for 2 hours.

  2. Preheat the oven to 350°. Roast the beef for about 
2 hours, until an instant-read thermometer inserted in 
the center registers 120°. Transfer the roast to a rack and let stand for 30 minutes.

  3. Meanwhile, make the gravy In a medium saucepan, melt the butter. Add the shallots and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Stir in the black garlic, crushed garlic, flour and sugar and cook, stirring often, until a golden-brown paste forms, about 
5 minutes. Stir in 1 cup of the wine and the soy sauce and simmer for 2 minutes, then add the broth, thyme and rosemary. Bring to a simmer and cook, stirring occasionally, until thickened and reduced to 4 cups, about 30 minutes. 

  4. Stir the remaining 1 tablespoon of wine and the vinegar into the gravy and season 
with salt and pepper. Strain into 
a gravy boat. Thinly slice the roast across the grain and serve the gravy alongside.

Make Ahead

The gravy can be refrigerated for 3 days and reheated before serving.

Contributed By Photo © Michael Turek Published December 2016

1093726 recipes/rib-eye-roast-black-garlic–red-wine-gravy
 2016-11-07T14:36:15+00:00 Grant Achatz december-2016 recipes,rib-eye-roast-black-garlic–red-wine-gravy

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