Red Wine Barbecue Ribeye Roast is the perfect home-cooked date night meal.

To start, preheat your oven to a sizzling 500 ˚F. Pat the beef roast dry with paper towels to ensure a crispy exterior. Rub the entire surface of the roast with olive oil.

In a small bowl, combine kosher salt, black pepper, paprika and crushed rosemary. Generously rub 7 tablespoons of this salt mixture all over the surface of the roast.

Next, place the seasoned roast in a roasting pan and cook uncovered in the preheated oven for 15 minutes. This initial high-temperature roast will help create a flavorful crust.

Meanwhile, in a medium bowl, toss the onion wedges, chopped celery, carrot chunks and quartered potatoes with the remaining salt mixture.

After 15 minutes, reduce the oven temperature to 350 ˚F. Remove the roast from the oven and place the seasoned vegetables around it in the roasting pan.

Return the pan to the oven and continue roasting for 2-2½ hours or until the internal temperature of the roast reaches 130 ˚F. The vegetables should be tender and caramelized.

Once the roast is done, remove it from the oven and allow it to rest for 30 minutes. This ensures juiciness and enhances the flavors.

To make the barbecue sauce, while the roast is resting, in a medium saucepan, bring the red wine to a boil. Reduce the heat to a simmer and continue cooking until the wine is reduced by half. Whisk in the barbecue sauce and continue to cook until the sauce reaches your desired consistency.

This rosemary-infused roast with barbecue glaze is the perfect centerpiece for special occasions or a hearty dinner. The combination of savory herbs, tender meat and a flavorful glaze come to together to make delicious meal.  

Prep Time:  15 minutes   |    Cook Time:  3 hours   |    Total Time:  3 hours, 15 minutes   |    Servings:  4

Ingredients:

• 6 pounds  Specially Selected  USDA Choice Bone-In Ribeye Roast*
• 2 tablespoons  Carlini  Vegetable Oil
• ¼ cup  Stonemill  Iodized Salt
• 3 tablespoons  Stonemill  Ground Black Pepper
• 1 tablespoon  Stonemill  Paprika
• 3 sprigs rosemary, minced
• 2 large onions, chopped
• 1 cup chopped celery
• 2 large carrots, chopped
• 5 large russet potatoes, diced
• 750 milliliters  Winking Owl  Cabernet Sauvignon
• 1 cup  Sweet Baby Ray’s  Original Barbecue Sauce

*These are ALDI Find items that are only in stores for a limited time and may no longer be available.

Directions:                                   

1. Preheat oven to 500˚.
2. Pat roast dry with paper towels, rub surface with oil.
3. 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.
4. 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.
5. 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.

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Recipe Courtesy of Chef Scott, ALDI Test Kitchen