and the Providence Journal bring you Small Bites: Easy-to-Digest Recipes. Chef Christopher Farrell from the Bluefin Grille at the Providence Marriott Downtown brings us a great holiday recipe just in time for Christmas. This holiday rib eye roast is a classic dish and easy to do. Follow the video and full recipe below. 

Garlic and Rosemary Rib Eye Roast

- 6–7 pound rib eye roast, boneless
- 1/4 cup chopped garlic
- 1/4 cup chopped rosemary
- 2 tablespoons cracked black pepper
- 2 tablespoons kosher salt
- 2 tablespoons vegetable oil
- 3 stalks celery, chopped into 2–inch pieces, but not peeled
- 1 medium carrot, cut into 1–inch slices
- 2 shallots, cut into quarters lengthwise

- 1 cup beef broth
- 2 tablespoons butter
 - 2 tablespoons flour

Take the roast out of the refrigerator and let it get to room temperature. This can be 30 minutes to an hour.

Preheat the oven to 350 degrees.

Chop the rosemary and garlic. Season the roast with salt and pepper, then rub the chopped rosemary and garlic liberally around all sides of the roast.

Heat oil in a cast iron or other heavy-bottom pan. Sear the roast by browning on all sides. Take the meat off of the heat.

Place celery, carrots and shallots in the bottom of roasting pan.

Place the seared roast on top of the vegetables and place in the oven. Cook for approximately 1 1/2 hours or until desired temperature is reached using an instant-read meat thermometer. A temperature of 130 degrees will create a medium-rare roast.

Remove to a cutting board and let the meat rest 30 minutes before slicing. 

With the juices and vegetables in the bottom of the pan, create a sauce by whisking butter, beef broth and a little flour. Do this over low heat on a stovetop.

Remove the vegetables to serve with the sliced meat, and pour the gravy into a serving bowl.

Serves: 8-10 with side dishes