Recipe courtesy of Cheryl Smith
Print
Total:
3 hr 43 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 tablespoon ground allspice
  • 2 teaspoons ground mace
  • 1 teaspoon ground cloves
  • 1 tablespoon ground black pepper
  • 2 tablespoons sliced garlic
  • 10 sprigs fresh thyme
  • 350 ml (1/2 bottle) red wine
  • 8 pounds rolled rib-eye roast, trussed
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 large carrots, roughly chopped
  • 2 medium onions, roughly chopped
  • 1 head garlic, peeled and smashed
  • 2 celery stalks, roughly chopped
  • 6 sprigs fresh thyme

Directions

Mix all the marinade ingredients together in a strong plastic bag. Put the roast into the bag and seal tightly. Marinate in the refrigerator for 2 days turning the bag at least 2 times a day.

Remove roast from the marinade, and let sit at room temperature for 1 hour before browning.

Preheat oven to 275 degrees F.

Heat oil in a large dutch oven over high heat. Pat the roast dry of excess marinade. Season the roast with salt and pepper, and sear on all sides until golden brown.

Remove the roast to a dish. Heat the oil in the pan and saute the carrots, onions, garlic, celery, and thyme. Add the red wine and any left over marinade to the vegetables, and bring it to a simmer. Scrape up any bits in the bottom of the pot.

Place the roast back into the pot. Cover the pot with a heavy lid and bake, half the total cooking time with the lid on, and half without. Allow 20 minutes per pound of meat, or until internal temperature reaches 145 degrees F, about 2 hours.

Add water to pot if it looks like its drying out too fast. Remove the roast to a platter, and let rest for 15 minutes before carving. Strain the gravy from the pot and put in a sauceboat.

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