Herb-Crusted Rib-Eye Roast with Madeira Gravy

Roast:

• 3 large cloves garlic, crushed through a press
• 1 tablespoon(s) chopped fresh rosemary
• 1 tablespoon(s) chopped fresh thyme leaves
• 1 teaspoon(s) kosher salt
• .5 teaspoon(s) coarsely ground black pepper
• 1  (4-pound) boneless beef rib eye roast, trimmed and tied

Madeira Sauce:

• 2 tablespoon(s) all-purpose flour
• 1 cup(s) Madeira wine
• 1 large shallot, minced
• 2 cup(s) reduced-sodium beef broth
• 1  (3-inch) rosemary sprig
• 1 tablespoon(s) tomato paste
• Rosemary and thyme sprigs (optional), for garnish

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Directions

1. Roast: Preheat oven to 375 degrees F. Mix garlic, rosemary, thyme, salt, and pepper. Rub over roast. Place roast, fat side up, on rack in large roasting pan. Roast 2 hours for medium-rare (internal temperature 145 degrees F) or longer for desired doneness (150 degrees F for medium; 160 degrees F for well-done). Remove roast to a carving board; cover loosely with foil to keep warm.
2. Discard all but 2 tablespoons fat from roasting pan; place pan over 2 stove-top burners over medium heat. Whisk in flour and cook, whisking, 1 minute. Add wine and minced shallot; bring to a boil. Boil 3 minutes. Add broth and rosemary sprig; bring to a boil. Stir in tomato paste and accumulated juices from roast; boil gravy 5 minutes, until slightly thickened. Strain gravy through sieve.
3. Carve roast into 1/4-inch-thick slices. Serve with gravy. Garnish plates with herbs, if desired.
   
   

   Nutritional information is based on a 4-ounce serving.

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