Created by Ang on October 26, 2011
Step 1: Prep 1-2 days ahead of cooking and serving*** Peel entire head of garlic. Cut large pieces lengthwise. You should have 6-8 cloves of garlic.
Step 2: Place roast fat side up and make 6-8 slits all over fat side of roast. Wide enough to stuff garlic. Stuff garlic.
Step 3: Coat entire roast in seasoning - salt and steak spice
Step 4: Put roast in freezer bag. Pour 4-5 glasses or half bottle of good red wine in bag with roast. Remove as much air as you can to be sure that entire roast is covered with good wine. Place in fridge overnight or up to 2 days.
Step 5: Remove roast from fridge - but leave in wine bag 1 hour prior to cooking. (Allow meat to come up to room temp) Preheat oven to 325 degrees
Step 6: Remove roast from wine bag - reserve wine bag for au jus later. place in rack fat side up - not in bottom of pan. Cover with more steak spices and cracked black pepper. No need for salt Set meat thermometer to meat liking - remember to set temprature rarer than you want - example - if you want medium - cook to medium rare. the roast will keep cooking once removed from heat. Place meat thermometer in center of meat (Thickest place) Pour enough Beef broth to coat bottom of pan - this keeps the juices from burning as they drip into the pan.(continue to add as roast cooks)
Step 7: Cook till meat thermometer registers completed.
Step 8: Remove beef to a platter to rest - cover with foil.
Step 9: Remove rack and put roasting pan on burner. Add reserved wine bag juices and bring to boil. scrape bits from bottom of pan. allow to reduce for about 10 mins, add 1 tablespoon of butter, and salt to taste.
Step 10: Slice beef and add to your favorite winter veg, Enjoy.