Rosemary Pepper Ribeye Roast Au Jus

Prep & Cook Instructions

1. Place roast in a gallon-sized ziptop bag. Add 1 cup stock, garlic, rosemary, 2 tsp. salt and 1/2 tsp. pepper. Seal bag, shake to distribute the seasonings, and refrigerate at least 8 hours or overnight, turning over once or twice. Remove from refrigerator 1 hour before roasting.
2. Preheat oven to 350°F. Drain roast, discarding stock but reserving the garlic and rosemary. Place garlic and rosemary in the center of a roasting pan or 12-inch oven-safe braiser or cast iron skillet. Pat meat dry with paper towels and place on top of rosemary and garlic, ensuring the herbs and garlic are covered. Season meat generously with salt and pepper and roast 1 1/2 to 2 hours or until a meat thermometer inserted in the center registers 125°F for medium rare, 135°F for medium. (Start checking after 75 minutes; see TIP.) Transfer roast to a carving board and let rest 20 to 30 minutes, collecting any juices for the sauce. Remove rosemary sprigs, leaving any leaves that have fallen off the stems in the pan. 
3. Make the jus in the pan used to cook the roast. Melt 2 Tbsp. butter over medium heat. Add shallots and cook about 3 minutes until softened. Add remaining 3 cups stock and juices from the resting meat and stir to loosen any browned bits from the bottom of the pan. Simmer about 6 minutes over medium-high heat until the liquid has reduced to 2 cups. Stir in mustard, Worcestershire sauce and vinegar.  Season to taste salt and pepper. Keep warm. Snip and remove twine from the roast. Carve meat against the grain into thin slices; arrange on a platter and garnish with parsley. Serve au jus to pour over the meat slices. 

TIP: 

• To check the internal temperature of the roast, insert an instant-read thermometer into the center. After the temperature surpasses 100°F, it will start to rise quickly, so check doneness more frequently. The internal temperature will continue to rise 10 to 15 degrees as the roast rests.