Rib Eye Roast

For Mr. Cutie Pie's birthday I made him a Rib Eye Roast, tater tots and for dessert, a Dove Ice Cream Bar (cause his parents already got him an ice cream cake). I've made a roast once before and it was more "medium done" than "medium rare", which is the way Mr. Cutie Pie likes it. This time around, I made sure to get the right cut of meat and took the roast out 10ºF before it reached the desired temperature for "medium rare" (145ºF). Since I don't eat meat I can't tell you how it turned out but Mr. Cutie Pie (and his dad) assured me it was very good.

Rib Eye Roast
Ingredients
4 to 6 lbs of Rib Eye Roast (I got a 5 lb roast which included 2 bones)
5 cloves of garlic cut into slivers
Salt and coarse black pepper
Instant read thermometer

Instructions
About and hour before roasting, remove the meat from the refridgerator and let it get to room temperature.

Preheat oven to 350°F
Make small slits all over the rib eye (about 7) and fill each slit with a few slices of garlic. Season liberally with the salt and coarse black pepper. Pleace the rib eye on a rack set inside a roasting pan and roast for about 2 hours to untill the thermometer inserted into the center of the meat registers 135ºF for medium rare.

Remove the meat to a platter, and tent with foil to keep warm and let it sit for about 15 min. still the thermometer reads 145ºF.

You can make a sauce with the drippings in the pan by adding wine, beef stock and some seasoning (such as fresh thyme leaves).

Thyme Au Jus
2 cups red wine
4 cups beef stock
1 tablespoon chopped fresh thyme leaves.

Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat untill reduced, scrapping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste.