Ribeye Roast with Gravy Image

Ribeye Roast with Gravy

Make this Tonight - "Home is where the Roast is"

Prep Time
Cook Time


Ribeye Roast

  • 4lb rib eye roast, tied and seasoned
  • Salt and pepper, to taste


  • ¼ white onion, diced
  • ½ cloves garlic, chopped
  • ¼ bottle red wine
  • 1 teaspoon tablespoon butter
  • 1 bay leaf
  • 5 cups low sodium beef stock
  • 1-2 tablespoons beef bouillon paste


Ribeye Roast

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Season the ribeye liberally with salt and pepper.
  3. Sear on all sides in a cast iron pan set on high.
  4. Remove from the pan and add to a sheet tray with a wire rack.
  5. Set in the oven and cook until the internal temperature has reached 120 degrees Fahrenheit.
  6. Allow to rest for 20 minutes.
  7. Carve into slices and serve with gravy.


  1. Melt butter in a large saute pan over medium heat.
  2. Add the onions and garlic and caramelize until golden brown and sweet smelling.
  3. Add bouillon paste and mix well.
  4. Add the red wine and reduce by ¾.
  5. When the wine has reduced add the beef broth and the bay leaf.
  6. Cook until slightly thickened and beefy, strain and serve.