Ingredients

2 tbsp (25 mL) olive oil One 5 lb (2.2 k) rib-eye roast Salt and freshly ground pepper Marinade 3 tbsp (45 mL) Dijon mustard 1 tbsp (15 mL) soy sauce 1 tsp (5 mL) Worcestershire sauce 1 tsp (5 mL) chopped garlic tsp (2 mL) cayenne pepper 2 tbsp (25 mL) chopped fresh rosemary or 2 tsp (10 mL) dried Eight 3-inch long (7.5-cm) marrow bones Salt to taste Sauce 1 tbsp (15 mL) olive oil cup (125 mL) chopped onion cup (125 mL) chopped carrots cup (125 mL) chopped celery 1 cup (250 mL) chopped mushrooms 1 cup (250 mL) red wine 4 cups (1 L) beef stock 3 sprigs fresh thyme 2 tbsp (25 mL) unsalted butter, cut in pieces Salt and freshly ground pepper

Description

The Sauce Can Be Made Ahead Of Time And The Roast Can Be Seared Ahead Of Time, As Well. Add 15 Minutes To Roasting Time If It Has Cooled Before Roasting. If You Want More Sauce, Reduce Less And Thicken With A Little Cornstarch And Water. The Timing Really

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