3 hours, 15 minutes
Red Wine Barbecue Ribeye Roast
- Preheat oven to 500˚.
- Pat roast dry with paper towels, rub surface with oil.
- Combine salt, pepper, paprika and rosemary in a small bowl. Rub 7 tablespoons of salt mixture thoroughly over surface of roast. Place roast in a roasting pan and cook uncovered for 15 minutes.
- In a medium bowl, toss onions, celery, carrots and potatoes with remaining salt mixture. Remove roast from oven and reduce temperature to 350˚. Place vegetables around roast. Return to oven and cook for 2-2½ hours or until internal temperature reaches 130°. Remove roast and allow to rest for 30 minutes.
- In a medium saucepan, bring wine to a boil. Reduce heat to a simmer, continue cooking until reduced by half. Whisk in barbecue sauce, continue to cook until desired consistency.
Recipe Courtesy of Chef Scott, ALDI Test Kitchen