Black Pepper-Crusted Roast Beef

Ingredients:

10 garlic cloves, 4 minced and 6 smashed and cut in half
2 tablespoons olive oil
2 tablespoons soy sauce
1 1/2 tablespoons kosher salt
2 tablespoons cracked black peppercorns
1 teaspoon finely chopped rosemary
4 pound boneless rib-eye beef roast

Directions:

In a blender, combine the minced garlic with the olive oil, soy sauce, kosher salt, peppercorns and rosemary and process to a paste. Make twelve 1-inch-deep cuts in the top and bottom of the roast and insert a thin half a clove of garlic in each cut. Set the roast on a rack in a roasting pan and rub it all over with the salt-and-pepper paste. Let stand at room temperature for 2 hours.

Preheat the oven to 500 degrees F. Roast the meat for about 10 minutes, or until the crust begins to brown. Reduce the oven temperature to 350 degrees F. and cook the roast for about 2 1/2 hours longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 125 degrees F. for medium-well to well done.

Transfer the roast to a carving board and let rest, uncovered, for 10 minutes. Carve the roast into chunks as it will be falling off the bone.

WINE RECOMMENDATION: Peppery, garlicky and meaty, this dish requires a similarly meaty California Syrah with some spice of its own, such as the 1997 Qup or the 1995 Preston Vineyard Select.

SERVE WITH: Roasted shallots and mixed baby vegetables, such as potatoes, beets and carrots.

Recipe reprinted by permission of Food and Wine. All rights reserved.

I apologize to guests I had recently. We were all playing Boardgames and I did not pay enough attention to the dinner and the carrots were not quite done; the shallots were not roasted; and the meat was a little over done. The potatoes I hear were good though. This recipe cooks by itself, just pay attention at the end. lol