Boneless Rib Roast

Preheat oven to 350 degrees. In a large Dutch oven, heat about 2 tablespoons olive oil. Generously salt and pepper your roast on all sides, then dredge in flour to coat. Brown the roast on each side for about 4 minutes; set aside.

In the same Dutch oven, add more olive oil (about 1 tablespoon). Throw in the chopped veggies, but hold the garlic for now. Cook until veggies are tender, about 5 minutes. Add the minced garlic and cook for about 1 minute.

Pour in the red wine, stirring to pick up the browned roast leftovers. Bring to a boil for about 1 minute. Pour in the beef broth, bring to a boil.

When the liquid is boiling, turn off the heat and add the roast. The roast will be about half-covered. Take a few spoonfuls of the sauce and lightly dredge the roast. Add in the rosemary and thyme.

Cover and roast at 350 degrees for 2 hours. Reduce heat to 250 degrees, and roast for another 30 minutes. Remove from the oven and let sit for 10 minutes, covered.

Remove the lid, slice thinly and cover with reduced wine sauce. The veggies are “to die for” when cooked in the red wine and the roast is so tender!

I hope you all enjoy!