Ingredients Beef Rib Eye Roast with Black Garlic–Red Wine Gravy 3.0 (3) 1 Review Star chef Grant Achatz, of Alinea in Chicago, gives his elegant roast beef unexpected flavor with an ultrasavory shallot-and-prune marinade.Slideshow: More Steak Recipes By Grant Achatz Grant Achatz Instagram Chef Grant Achatz is one of the most awarded and recognized chefs in the world. Known for his innovative, emotional, and modernist style of cuisine, he has been named Best Chef in the United States by the James Beard Foundation, honored by Time Magazine as one of the 100 Most Influential People in the World, and has given talks and lectures on gastronomy and design at conferences and universities around the world.Grant began working in restaurants as soon as he could walk. His parents owned a diner in Michigan, and he spent his childhood years working alongside his family. After graduating from the Culinary Institute of America at age 21, Grant spent a short time at Charlie Trotter's before finding his mentor in chef Thomas Keller at the French Laundry. Grant worked for a total of 5 years at the French Laundry, eventually rising to sous chef. During his time in California, he also spent a year working at La Jota vineyards. A short stage at elBulli in Roses, Spain was exceptionally influential and led Grant to seek out his first executive chef position at Trio in Evanston, IL. It was there that his creativity and desire to innovate flourished. In 2002 and 2003, respectively, Grant was recognized by Food & Wine Magazine as one of the nation's Best New Chefs and named the Rising Star Chef by the James Beard Foundation. Food & Wine's Editorial Guidelines Updated on December 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Michael Turek Active Time: 1 hrs 45 mins Total Time: 6 hrs Yield: 8 Ingredients ROAST 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 GRAVY 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 Directions 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. 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. 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. 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. Rate it Print