1 - 4 pound rib eye round roast
3 fresh garlic cloves cut into quarters
2 tablespoons dried rosemary leaves
2 tablespoons dried basil leaves
2 tablespoons pepper medley
1 teaspoon kosher salt
grated zest of 1 orange
1 cup dry red wine
1 cup beef stock
4 tablespoons chilled unsalted butter, cut into small cubes

Preheat the oven to 425°F.
Using the tip of a sharp knife, cut slits all over the roast and insert the garlic pieces into them.
Chop the dried rosemary leaves until finely minced. Place the chopped rosemary in a small bowl along with the basil leaves, pepper medley, salt and orange zest.
Stir to combine well. Coat the roast with the herb mixture, pressing gently to make sure it adheres.
Place the meat in a roasting pan. Roast the meat at 425°F for 25 minutes.
Reduce the heat to 350°F and roast an additional 35 minutes for medium-rare meat.
Remove the roast from the oven and transfer the meat to a serving platter.
Allow the meat to rest for 10 minutes before carving.
Meanwhile, place the roasting pan on top of the stove over low heat.
Skim the fat from the pan, then add the red wine and deglaze the pan, scraping any brown bits of crust from the bottom of the pan.
Add the beef stock and bring the mixture to a simmer.
Allow the sauce to simmer until reduced by half, about 3 minutes.
To finish the sauce, remove the pan from the heat and slowly whisk in the cold butter.

Note:
• Plan to allow 15 minutes per pound for medium-rare meat, therefore making the approximate cooking time for a 4-pound Rib Eye Roast about 1 hour.

• Remember that cooking times vary dependant upon your oven, the temperature of your roast when it enters the oven, etc.

• When preparing this recipe use the following roasting guidelines for better accuracy; For beef, an internal temperature registering 130°F is rare, 140°F is medium and well done registers 150°F.