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1
Preheat oven to 400 degrees F.
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2
Using a heavy hand, season rib-eye roast with salt and pepper on all sides.
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3
Heat olive oil in a large Dutch oven or a roasting pan.
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4
Place beef in hot pan and sear until deep golden brown on all sides.
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5
Transfer the pan to the oven and roast for about 15 minutes per pound for medium-rare, making an approximate hour of cooking time.
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6
Remove the pan from oven and transfer the beef to a cutting board.
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7
Allow meat to rest for at least 15 minutes, tented with foil, before carving.
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8
Gravy:
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9
Pour off excess fat from the Dutch oven (reserve for Thyme for Yorkshire Pudding, if desired) and place on the stovetop over medium heat.
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10
Add shallots and cook until soft and brown, about 4 to 6 minutes.
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11
Deglaze the pot with 1/2 cup of the wine, scraping up browned bits from the bottom.
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12
Add remaining wine, bring to a boil and reduce by half.
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13
Add stock and simmer until reduced again by about half.
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14
Pass the gravy through a fine mesh sieve and return to the pan.
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15
Bring back to a boil, then lower the heat and simmer until desired gravy consistency is reached.
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16
Taste for seasoning and adjust, if necessary.
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17
Carve beef against the grain, into thin slices, and serve with gravy.
