Ingredients
About 1/2 cup Red Wine (I used a Shiraz)
6
garlic cloves (I love garlic, you're welcome to use less)
Salt (your call on the amount, wouldn't recomind much cause it can make the meat to toughen up, but this is pretty much the only time you get to season it)
Pepper (your call on the amount)
Beef Roast Tip (regular size I bought on the supermarket fed 4 perfectly)
Directions
1.
After you peel the garlic, make sure with the knive to smash it a little. Just once or twice. Then grab it and rub it all over the beef roast (use 2 or 3 garlics cloves for this). Then with a knife make a few stabs throughout the meat (like little pockets) and put a garlic clove per hole (around 4 total). The other two just leave it around the meat. Sprinkle salt and pepper and rub them well. Then add the wine and again, get your hands dirty. Make sure that every inch of the meet is covered in wine. Then put it in the fridge for about 3h30min (this is how I did it to the lack of time, probably over night will be even better, or you can just pop it right in the oven). Put it in the oven (i used med heat, my oven knob doesn't really show temp) so it will cook slowly, but evenly. After 45mins (give or take) the beef is done. Use a meat thermometer, when it shows 150F meat is medium, 140 medium rare. Take it out of the oven and let it stand for 10mins, in this 10mins, the meat will elevate 10F more, leaving the medium rare medium and medium in medium well (this is how I had it was delicious). Before serving remember take out the garlic cloves. Carve it and enjoy.
