© Michael Turek
Active Time
1 HR 45 MIN
Total Time
6 HR
Serves : 8

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

How to Make It

Step 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.

Step 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.

Step 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. 

Step 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.

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