Rib Eye Roast with Port Wine Glaze

Ingredients

• 1 10 to 12 pound rib eye roast, de-boned and tied (with the bones)
• Port Wine Glaze
• 1 onion
• 1 stick butter
• ¼ cup Rosemary (fresh or dried)
• ½ tsp paprika
• ½ tsp black pepper
• 1 tsp sea salt or kosher salt
• 1 cup port or red wine

Sautee onion with a little olive oil, add butter until melted, add all other ingredients except wine, simmer for 5 minutes, add wine, and simmer uncovered over medium heat for 10 minutes. Allow marinate to cool.
Three hours prior to roasting, remove rib eye roast from the refrigerator. One to two hours prior to roasting, rub kosher salt over entire roast, and then brush the glaze over the salt. A few minutes prior to roasting place the roast in a cooking pan with a rack. Add two cups of clean water to the botom of the pan to catch the juices.

Arrange the wood fire in a half moon shape along the rear of the wood fired oven. Place the roast in the oven with the rib side up, and cook over medium heat for one hour Rotate the roast 180 degrees after first 30 minutes. After the first hour, flip the roast over so that the bone side is now down and put the raost back in the oven. Cook for another hour uncovered rotating 180 degrees every 30 minutes. After the second hour, place aluminum foil over roast to keep it from getting too dark. At this time, place an oven safe thermometer in roast and pull it out when the thermometer reads 135 for rare and 145 for medium.

Leave roast resting for 20 minutes before carving. After it rests, cut off string, remove bone rack, and carve roast in 1/4 to 1 inch slices. Often times one end of the roast will be more done than the other, so your guest can have a choice on how well done their slices are.