INGREDIENTS:rib of beef
medium sage leaves
5-6 fresh rosemary sprigs
6 bay leaves
6-8 garlic cloves
1 cup kosher salt
1 cup cracked black pepper
Sauce
½ cupolive oil
6 headsgarlic
1 cupflour
4 cupsbeef broth/stock
½ onion
½carrot
1 cup red wine
2 Tbsps chopped fresh rosemaryDIRECTIONS:1. Preheat oven to 475°F. Pierce the top of the roast with the rosemary sticks, skewer style. Make small cuts in the top of the roast and place bay leaves, sage and garlic cloves in them. Cover the top with the salt and pepper. Place roast in the oven, fat side up, and reduce heat to 300°F.
2. Cook roast 20-22 minutes per pound for medium rare.
3. While roast is cooking, cut garlic heads in half along center, place face down on a cookie sheet. Pour olive oil over them and roast about one hour. Remove from oven, and remove garlic cloves for sauce.
4. For sauce: When roast is removed from the pan, pour in one cup of flour and whisk to form a roux; cook about 5-6 minutes. Add beef stock, carrot, onion and red wine. Stir briskly with a wire whisk; simmer 20 minutes then strain. Adjust the thickening if desired. Add the chopped rosemary and roasted garlic cloves and simmer 10–15 more minutes. Serve beef hot with sauce.
SERVINGS:1 roastFrom:Maurice Jordan Roaring River State Park, MO
