Roasted Ribeye with Port Wine Demi
- 1 six-pound bone-in ribeye
- 12-24 peeled garlic cloves
- Salt and pepper
- 1 quart brown veal stock
- 1 quart Port
Preheat Oven to 450 degrees F.
Place Ribeye on a sheet tray that has been elevated with a wire rack. This ensures that the meat does not sit directly onto the sheet tray and the heat can circulate around the ribeye.
Insert garlic gloves in the ribeye. Do this with a knife cutting into the ribeye small X’s. Push the garlic cloves into the X’s. Season the ribeye heavily on all surfaces with salt and pepper.
Roast at 450 degrees F for 15 minutes. Then reduce temperature to 325 degrees F.
Continue to roast for approximately for 1 hour and 15 minutes or until a ready read thermometer reads 120-125 degrees F for medium rare.
Remove from oven and let rest for 20 minutes loosely cover with aluminum foil.
While the Ribeye is roasting place the Veal Stock and the Port in a saucepan. Bring to a boil. Reduce to a simmer. Continue to simmer until sauce consistency. Approximately 10-20 minutes depending on heat.
When ready to eat, slice ribeye half inch thick pieces per person and drizzle with Port reduction.