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Rib Eye Roast with Black Garlic–Red Wine Gravy


Star chef Grant Achatz, of Alinea in Chicago, gives his elegant roast beef unexpected flavor with an ultrasavory shallot-and-prune marinade.



  • 1 cup canola oil
  • 1/2 cup pitted prunes
  • 4 shallots, chopped
  • 1/3 cup rosemary leaves
  • 3 tablespoons juniper berries
  • 3 garlic cloves, crushed
  • 1 1/2 tablespoon kosher salt
  • 1 teaspoon pepper
  • One 5- to 6-pound cap-on boneless rib eye roast


  • 1 stick unsalted butter
  • 1/2 cup finely chopped shallots
  • 2 heads of black garlic, peeled (1/3 cup)
  • 1 garlic clove, crushed
  • 1/2 cup plus 2 tablespoon all-purpose flour
  • 1 1/2 tablespoon light brown sugar
  • 1 cup plus 1 tablespoon dry red wine
  • 1 tablespoon soy sauce
  • 1 quart beef broth
  • 3 thyme sprigs
  • 1 rosemary sprig
  • 1 teaspoon red wine vinegar
  • Kosher salt
  • Pepper


  • Make the roast

In a blender, combine all of the ingredients except the rib eye and puree until smooth. Set a rack in ?a roasting pan. Set the roast on the rack and rub the ?marinade all over. Let stand at ?room temperature for 2 hours.

Preheat the oven to 350°. Roast the beef for about ?2 hours, until an instant-read thermometer inserted in ?the center registers 120°. Transfer the roast to a rack and let stand for 30 minutes.

  • Meanwhile, make the gravy

In a medium saucepan, melt the butter. Add the shallots and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Stir in the black garlic, crushed garlic, flour and sugar and cook, stirring often, until a golden-brown paste forms, about ?5 minutes. Stir in 1 cup of the wine and the soy sauce and simmer for 2 minutes, then add the broth, thyme and rosemary. Bring to a simmer and cook, stirring occasionally, until thickened and reduced to 4 cups, about 30 minutes. Stir the remaining 1 tablespoon of wine and the vinegar into the gravy and season ?with salt and pepper. Strain into ?a gravy boat. Thinly slice the roast across the grain and serve the gravy alongside.


By: Grant Achatz

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