Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: -1
  • 1 star values: 0

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

2002 Best New Chef Grant Achatz
Grant Achatz
December 2016


Credit: © Michael Turek

Recipe Summary test

1 hr 45 mins
6 hrs




Instructions Checklist
  • 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.