Ingredients
2 lb beef rib, roast
1 tsp salt
1 tsp dry oregano
½ tsp pepper
½ tsp paprika
¼ tsp ground cayenne pepper
2 cup grape , or cherry tomatoes
1 head garlic , cloves peeled
2 Tbsp. dry thyme
5 Tbsp. extra virgin olive oil
grapeseed oil
3 cup beef broth
¾ cup port wine
1 ½ tsp tomato paste
1 ½ tsp butter
1 tbsp flour
Preparation
Preheat oven to 350 degrees F.
Season the beef roast with salt, oregano, pepper, paprika, and cayenne. Rub it all over the exterior.
In a large pan, add a few drops of grapeseed oil.
Turn the heat up on the pan to medium-high and sear the roast on all sides.
Place the roast in a shallow roasting pan.
In a bowl, combine the tomatoes, garlic, thyme, and olive oil.
Pour the mixture over the roast, scattering around the bottom of the pan.
Place roasting pan in the oven and roast uncovered for about an hour.
Remove beef roast from the oven and let it rest for at least 10 minutes. Don’t slice in until ready to serve.
Pour the beef broth and port wine using the pan the meat was seared in.
Bring to a boil, then cook over high heat for 30 minutes until the liquid is reduced by half.
Whisk in the tomato sauce and set aside.
In a bowl, combine the butter and flour, adding a few pan drippings. Whisk until combined then add to the tomato mixture.
Simmer until sauce thickens.
Slice beef and serve with garlic and tomatoes, drizzling red wine sauce over the top!
