Rib-Eye Roast with rich red wine gravy

Serves: 5
Preparation time: 30 min
Cooking Time:  2  hours

1kg Tasman’s yearling beef rib eye roast
5 tbsp. Golden Grange extra virgin olive oil

2 cups frozen Findus carrot, cauliflower & broccoli veggies

1 tbsp. butter
1/2 tsp.  sea salt
1/2 tsp.  freshly ground black pepper
3 garlic cloves, thinly sliced
1 tbsp. finely chopped fresh rosemary

1 medium brown onion, roughly chopped
2 tbsp.  plain flour
1/2 cup roughly chopped celery
1/2 cup  roughly chopped carrot
2 tsp. tomato paste
1 tsp. sea salt
1 bay leaf
2 cups beef stock
1 cup De Bortoli Sacred Hill Cab Sav red wine

1    Make small slits into the flesh of the beef with a knife. Push the garlic slices into the slits.
2    Mix 2 tbsp. of olive oil with the 1/2 tsp. of salt, pepper and chopped rosemary. Combine well and then rub over the beef, then set beef aside for about 10 mins.
3    Pre-heat oven to 165C.
4    Heat 1 tbsp. of olive oil in a fry-pan over a medium-heat. Brown beef on all sides for several mins, then transfer to a baking dish. Cook in oven for 1 hour and 10 minutes.

For the Gravy:

 1    Heat 2 tablespoons of olive oil in a frying pan over a medium-high heat. Sauté the onions, celery and carrots for about 6-7 minutes. Add tomato paste and the plain flour, and fry for another minute. Add red wine and leave to boil for 2 mins. Add bay leaf, 1 tsp. of sea salt and beef stock, boil on a medium-low heat until reduced and thickened (about 16 mins.)
2    Next, strain the liquid into a jug through a sieve. Use the back of a spoon to squeeze the liquid out of the vegetables into the jug. Discard vegetables and set gravy aside.Heat the gravy just before serving.
3    Remove the beef from the oven, place it on a plate, and loosely cover with foil. Rest for 15 mins.
4    Boil some water in a saucepan and cook frozen veggies according to instructions on the packet. Serve with a dollop of butter and season with salt.