Savory Holiday Roast Recipe for a Festive Feast

Ingredients

• 1 (4-5 lbs) bone-in ribeye roast
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup beef broth
• 1 cup red wine
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 large onions, quartered
• 4 carrots, cut into chunks
• 3 potatoes, cut into cubes

Instructions

1. Preheat your oven to 450°F (230°C) and position the rack in the center.
2. In a small bowl, mix the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and black pepper to create a herb paste.
3. Rub the herb paste all over the ribeye roast, ensuring it's evenly coated for maximum flavor.
4. Place the roast on a rack in a roasting pan, surrounded by quartered onions, carrots, and potatoes for a flavorful side.
5. In a separate bowl, combine the beef broth, red wine, Dijon mustard, and Worcestershire sauce, then pour it into the bottom of the roasting pan.
6. Roast the meat for 15 minutes at 450°F (230°C), then lower the temperature to 325°F (160°C) and continue roasting for about 1 hour and 15 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
7. Remove the roast from the oven and let it rest for 15-20 minutes before slicing to allow the juices to redistribute.
8. Slice the roast and serve it with the roasted vegetables, drizzled with the pan juices for added flavor.