Rib Eye Roast with Black Garlic–Red Wine Gravy

• 1 cup canola oil
• 1/2 cup pitted prunes
• 4 shallots, chopped
• 1/3 cup rosemary leaves
• 3 tablespoons juniper berries
• 3 garlic cloves, crushed
• 1 1/2 tablespoon kosher salt
• 1 teaspoon pepper
• One 5- to 6-pound cap-on boneless rib eye roast
• 1 stick unsalted butter
• 1/2 cup finely chopped shallots
• 2 heads of black garlic, peeled (1/3 cup)
• 1 garlic clove, crushed
• 1/2 cup plus 2 tablespoon all-purpose flour
• 1 1/2 tablespoon light brown sugar
• 1 cup plus 1 tablespoon dry red wine
• 1 tablespoon soy sauce
• 1 quart beef broth
• 3 thyme sprigs
• 1 rosemary sprig
• 1 teaspoon red wine vinegar

Kosher salt

Pepper

1. Make the roast In a blender, combine all of the ingredients except the rib eye and puree until smooth. Set a rack in
2. Ludo Lefebvre’s Ultimate Steak Tartare
3. Preheat the oven to 350°. Roast the beef for about
4. Meanwhile, make the gravy In a medium saucepan, melt the butter. Add the shallots and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Stir in the black garlic, crushed garlic, flour and sugar and cook, stirring often, until a golden-brown paste forms, about
5. Stir the remaining 1 tablespoon of wine and the vinegar into the gravy and season