Arrosto Gran Pezzo Italiano

 (Great Piece of Roast Italian Style)

Serves 8 - 10

5lb. Rib Eye roast - bone in
2 Bay leaves
5 Tbs. Rosemary
5 Tbs. Sage
1 whole bulb garlic
Salt & Pepper to taste.
12 oz. Extra Virgin olive oil
2 lg. Red onions - chopped into quarters
2 lg. carrots - clean but not peeled - chopped into large chunks
3 or 4 ribs celery - chopped into large chunks
Additional bay leaf for roasting pan
16 oz. red wine
1 or 2 Tbs. flour

Chop herbs and mix into olive oil. Salt and pepper to taste.  Set aside

Debone meat and set bones aside. Do not discard.

Preheat oven to 400 degrees.

Rub meat vigorously and thoroughly with olive oil and herb mixture.

Put meat back on the bone and tie firmly into place with kitchen string.  Place into high sided roasting pan, ribs up.

Add onion, carrots, celery and 1 bay leaf into the roasting pan.

Place in oven.

After 20 minutes pour red wine over roast.

For rare roast cooking time is approximately 45 minutes.  Medium roast 1 1/2 hours.

When roast is finished remove from oven and set aside to rest.

While roast is resting, set roasting pan on burner and bring juices to boil.  Slowly add flour.  Less flour for thinner gravy and more if you prefer it thicker.  Personal preference.

Pour juice gravy through a wire strainer and press until all juices have been released.  Discard residue in the strainer.
Remove meat from the bone. Slice to preference and cover evenly with gravy.

Serve with roasted potatoes.