This is a fabulous, exclusive restaurant-style dish. It is much simpler than it looks and is perfect for a holiday feast.
Herb Butter Rub
1 stick grass fed butter
4 cloves garlic, minced
1 teaspoon chopped parsley
2 teaspoons chopped thyme
2 teaspoons chopped rosemary
2 teaspoons sea salt
1 teaspoon black pepper
Red Wine Sauce
Drippings and vegetables from roast
1 cup grass fed beef stock or free range chicken stock
2 cups red wine
1 tablespoon arrowroot powder
Take the roast out of the refrigerator about 2 hours before you are ready to cook it to bring it to room temperature.
Preheat oven to 450 degrees.
Mix the Herb Butter Rub ingredients together in a small bowl.
Place the onions, halved garlic, and herb sprigs in the bottom of a glass baking dish.
Rub the Herb Butter mixture on the back side of the roast (bone side). Flip it over and place on top of vegetables in roasting pan. Rub the rest of the mixture over the top and sides of the roast. The temperature will raise about 5-7 degrees as it sits.
Place in the oven and roast for 20 minutes in the 450 degree oven. When timer goes off, turn oven heat down to 250 degrees. Roast for another 1.5 to 2 hours. (see below for internal temperatures)
- Rare – 120°F. Remove from oven when it is 115°F.
- Medium rare – 125°F. Remove from oven when it is 118°F. (IDEAL TEMPERATURE)
- Medium – 130°F. Remove from oven at 125°F.
- Medium well done – 135°F. Remove from oven at 127°F.
Take the roast out of the roasting pan and put on a cutting board and cover and let sit for 30 minutes (the roast will continue to cook)
To make the wine sauce, transfer everything from the roasting pan to a saucepan and add the wine and broth. When slightly heated, add a spoonful of the liquid to the arrowroot powder in a small bowl and mix. Then add it to the saucepan (this will prevent lumping). Cook until reduced to the desired consistency.