1 6 pound ribeye roast
Salt and black pepper to taste
3 carrots, peeled and then cut into large chunks
2 yellow onions, peeled and quartered
2 cups water
3/4 cups red wine
2 cups beef stock
Extra virgin olive oil
2 lbs fingerling potatoes, cleaned
4 sprigs rosemary, leaves only, finely chopped
Preheat the oven to 450 degrees.
Make a bed in the roasting pan with the vegetables and pour in the water. Be sure to check the liquid level in the pan occasionally and add water, if necessary. You will need this liquid to make an au jus. Place the roast on top of the vegetables and place into the hot oven. Roast at 450 degrees for 25 minutes.
After the 25 minutes, reduce the heat to 275 degrees and continue to roast for about another 45 minutes or until internal temperature reaches 130 degrees. Remove from the oven, remove from the pan, and allow to rest before slicing while making the au jus.
Strain the drippings from the pan, and then skim the fat from the drippings. Place the roasting pan over 2 burners, heat on medium high and add in the drippings. Stir to deglaze, add in the wine and the beef stock and reduce by 1/3, about 5 minutes on a steady boil, stirring occasionally.
Turn off the heat, season to taste, with salt and pepper. Strain once more into your serving vessel.
For the fingerlings, place a sheet pan into a 400 degree oven to preheat. Cut the potatoes to the size of your liking. I usually will either cut then in halves or thirds depending on how big they are. Season well with salt and black pepper and then toss with extra virgin olive oil and the chopped rosemary. Place the potatoes on the hot pan and roast until golden brown, about 20 minutes.