Rack of Ribeye Fresh herbs 1 Cup of red wine
½ cup of beef stock
2 carrots 2 sticks of celery
1 brown onion
3 garlic cloves
Salt and Pepper taste
Slow Roasting a cut of meat on the bone, on a low heat breaks down meat and allows it to fall off the bone. Instead of your usual Sunday Roast, treat the family (and yourself) and get your hands on a Rack of Ribeye.
Preheat oven to 120.
Rub ribeye with olive oil, half of the fresh herbs, salt and pepper.
Roughly chop celery, carrot, leek, onion, shallot and 2 cloves of garlic and place at the bottom of a roasting tray.
Toss with olive oil, remaining herbs and salt and pepper.
Quickly sear the Ribeye on a griddle or frying pan until just brown on each side.
Place the ribeye on the vegetables and put in the oven.
Allow to cook for 5 hours, remove meat from the pan, wrap in aluminium foil and put the pan aside for gravy.
Place the baking tray with the vegetables onto a medium-hot stove and add your wine and stock. Stir the vegetables and sauce and allow to bubble for a few minutes.
Remove from the heat and pour into a large bowl.
Using a stick mix, puree the vegetables.
Add additional stock or red wine if the gravy is too thick.
Remember to taste the gravy as you go and season if required.
Strain the gravy into a gravy boat and cover with foil to keep warm.
Slice/Flake your meat reading for serving.
Serve with Buttered Garlic Spinach and Crunchy Potatoes.