Rib Eye Roast with Black Garlic–Red Wine Gravy
The gravy can be refrigerated for 3 days and reheated before serving.
This recipe was never tested is my best guess. The black garlic gravy says to stir often till a golden brown paste forms. I waited too long as no paste formed and had to throw out the burned mess. The roast marinade was easy. The cooking instructions, again never tested. Two hours is way too long. If you want rare I'd say more like 1 hour not two hours. This recipe was never tested just written.Read More