Bone in beef ribeye roast with herbs

Name: Bone in beef ribeye roast with herbs
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 1 bone in beef ribeye roast, about 7.7 lb (3.5 kg); 6 garlic cloves, finely chopped; 1/3 cup (80 ml) grainy mustard; 5 teaspoons (25 ml) finely chopped fresh rosemary; 5 teaspoons (25 ml) finely chopped fresh thyme; 5 teaspoons (25 ml) olive oil; 3 teaspoons (15 ml) dried oregano; 2 teaspoons (10 ml) cracked pepper; 1 1/2 teaspoons (7.5 ml) salt; 2 large yellow onions, cut into large chunks; 1 cup (250 ml) white wine; About 2 cups (500 ml) water

Preparation 30 min
Refrigeration 2 h (+ 2 h tempering)
Cooking 3 h
Servings 6 to 8
Freezing Not recommended

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Ingredients

1 bone in beef ribeye roast, about 7.7 lb (3.5 kg)
6 garlic cloves, finely chopped
1/3 cup (80 ml) grainy mustard
5 teaspoons (25 ml) finely chopped fresh rosemary
5 teaspoons (25 ml) finely chopped fresh thyme
5 teaspoons (25 ml) olive oil
3 teaspoons (15 ml) dried oregano
2 teaspoons (10 ml) cracked pepper
1 1/2 teaspoons (7.5 ml) salt
2 large yellow onions, cut into large chunks
1 cup (250 ml) white wine
About 2 cups (500 ml) water

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Preparation

In a bowl, add the garlic, grainy mustard, rosemary, thyme, olive oil, oregano, pepper and salt. Mix well to form a paste.
Place the roast on a plate and spread the herb paste all over it. Cover with plastic wrap and refrigerate for 2 hours. Take the roast out of the fridge and let it come to room temperature on the counter for 2 hours.
Preheat the oven to 450°F (230°C).
In a large roasting pan, place half of the onions in the bottom, then set the rack on top. Add the rest of the onions and place the roast over them. Pour the white wine into the bottom, followed by the water. There must be enough water to cover the bottom without the liquid touching the roast.
Place in the oven and cook for 50 minutes to 1 hour, until a nice crust forms on top. Rotate the pan 180 degrees halfway through.
Lower the heat to 350°F (180°C).
Continue cooking for 1 hour 30 minutes to 2 hours, or until the internal temperature at the center reaches 130°F (55°C). Cover with foil if the top browns too quickly. Add water to the bottom of the pan if needed.
Remove from the oven, transfer to a platter and tent with aluminum foil. Rest for 15 minutes before carving. The temperature keeps climbing another 5 to 10 °F (-10 °C) during the rest and settles around 135 to 140°F (57 to 60°C), which is medium-rare.
Strain the pan juices and serve alongside the meat. Carve without removing the bones: the bone stays on the end of some of the slices.