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Home - Dinner

Published: Nov 10, 2015 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

Rosemary Garlic Rib Eye Roast with Rioja Wine

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This is a sponsored conversation with Rioja Wine, thank you for supporting A Cookie Named Desire and the brands I love! 

Rosemary garlic crusted rib eye roast

It's official: the holidays are upon us which means lots of amazing food and friends and family from near and far coming together and breaking bread together. It won't be a good meal without a few good drinks to accompany your food.

Rioja wne with garlic rosemary rib eye roast

You know I am an avide wine drinking (and an impressive wine collection to prove it) and I've been loving the Rioja wines I recently purchased. Rioja is from North-Central Spain and much like Champagne, referes to the region from which it came. They are made primarily from the Tempranillo grape and are one of only two D.O.C regions in Spain. What makes them so great is that their flavors are amazing and versatile, plus they are very affordable which means it is easy to stock up when you are planning on hosting dinner at your house.

Rib eye roast with mushrooms

The Reserva Rioja wines are fruity with notes of plums and dried cherries with subtle spices. It makes it perfect for both game meats and heart beef dishes like this rosemary garlic crusted rib eye roast. The wine also has light earthy notes which are perfect with the mushrooms and glaze.

I am seriously in love with this roast. If you follow me on Snapchat, you know how much I love garlic and this dish has plenty of it The garlic becomes caramelized and slightly crunchy and so delicious. It goes perfectly with the rosemary and beef. (and for picking out and munching on when no one is looking). The mushrooms are probably my favorite part. The sauce you make for the mushrooms is addictive! It has all the flavors from the roast, plus the earthiness of the mushrooms and is so amazing with the wine.

Garlic and Rosemary crusted rib eye roast and mushrooms make the perfect dinner.

For your convenience, here is a video that shows you how to make this dish!

 

Recipe Card

Rosemary garlic crusted rib eye roast

Rosemary Garlic Rib Eye Roast

Amanda Powell
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
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Ingredients
  

  • 3 lbs Rib Eye roast
  • Salt pepper, to taste
  • ¼ cup Fresh rosemary chopped, or other favorite herbs
  • ¼ cup Garlic chopped
  • 4 cups variety of Mushrooms sliced to about the same size
  • 1 cup beef stock
  • 2 tablespoons butter
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Instructions
 

  • Use baker's twine to tie up the rib eye roast. and Preheat the oven to 350 degrees F.
  • Season the meat generously with salt and pepper.
  • Finely dice the rosemary and garlic and toss together. Set aside.
  • Heat a cast iron skillet and add oil. Sear all sides of the roast until it is nicely colored.
  • Roll the roast in the rosemary and garlic mixture and place back in the skillet.
  • Place the skillet in the pan and roast for about 20 minutes, or until medium rare.
  • Take out the roast and allow to rest. While the meat is resting, Sautee the mushrooms in the pan you cooked the roast in , then remove from the pan. Add the stock to the pan and reduce until thickened. Add the mushrooms back in.
  • Serve mushrooms with the roast, garnish with fresh rosemary if needed.
Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

 



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About Amanda Powell

Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

Reader Interactions

Comments

  1. Candice Pierre says

    March 31, 2024 at 4:05 pm

    Had to alter this recipe as it wasn't fully descriptive on a few things. We had a 5.5lbs -er. So we cooked 3 hours covered for medium. The Garlic Rosemary mix had a nice carmelization to it.
    We used the butter in addition to drippings for the mushrooms. Also added some plum sake.
    Had a little bit of drippings left. Added a little flour to thicken sauce. Wish I could show photo cuz yum!!3 stars

    Reply
  2. JK says

    March 11, 2017 at 6:41 pm

    Hi - just some private feedback you don't have to share. Your ingredient list calls for butter, but you don't use it explicitly in the instructions. I suspected it was part of the mushroom sauté, or perhaps as a finish to the sauce. Less experienced cooks might not know.

    Also, just some gentle critique - there are a lot of spelling and grammatical errors in your post. It turned me off and I almost didn't make the recipe. I'm glad I did as it was good, but the errors make you look less authoritative as a recipe writer.

    Reply
  3. Rachel @ Simple Seasonal says

    November 10, 2015 at 10:37 pm

    This looks incredible! Cooked perfectly too!

    Reply
  4. Christine from Cook the Story says

    November 10, 2015 at 10:49 am

    Your roast is gorgeous and I love your choice of crusting it with fresh rosemary and garlic. I bet it smelled wonderful.

    Reply
  5. Liz @ Floating Kitchen says

    November 10, 2015 at 10:09 am

    Girl! This looks amazing. My mouth is seriously watering. Bring on the roast and the wine! XO

    Reply
4.20 from 5 votes (4 ratings without comment)

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Hey, I'm Amanda!

I am the baker and photographer behind A Cookie Named Desire. I'm a cookbook author, food science nerd, world traveler (sometimes) with a major weakness for cookies and cheese.

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