Marinade:
1 tablespoon ground allspice
2 teaspoons ground mace
1 teaspoon ground cloves
1 tablespoon ground black pepper
2 tablespoons sliced garlic
10 sprigs fresh thyme
350 ml (1/2 bottle) red wine
1 (8 pound) rolled rib-eye roast, trussed
Coarse salt and freshly ground black pepper
2 tablespoons olive oil
2 large carrots, roughly chopped
2 medium onions, roughly chopped
1 head garlic, peeled and smashed
2 celery stalks, roughly chopped
6 sprigs fresh thyme
350 ml (1/2 bottle) red wine
Mix all the marinade ingredients
together in a strong plastic bag. Put the roast into the bag
and seal tightly. Marinate in the refrigerator for 2 days turning
the bag at least 2 times a day.
Remove roast from the
marinade, and let sit at room temperature for 1 hour before browning.
Preheat oven to 275*F
(135*C).
Heat oil in a large Dutch
oven over high heat. Pat the roast dry of excess marinade. Season
the roast with salt and pepper, and sear on all sides until golden
brown.
Remove the roast to a
dish. Heat the oil in the pan and saute the carrots, onions,
garlic, celery, and thyme. Add the red wine and any left over
marinade to the vegetables, and bring it to a simmer. Scrape
up any bits in the bottom of the pot.
Place the roast back into
the pot. Cover the pot with a heavy lid and bake, half the total
cooking time with the lid on, and half without. Allow 20 minutes
per pound of meat, or until internal temperature reaches 145*F
(65*C), about 2 hours.
Add water to pot if it
looks like its drying out too fast. Remove the roast to a platter,
and let rest for 15 minutes before carving. Strain the gravy
from the pot and put in a sauceboat.
