Rib-Eye Roast with Beer and Apple Cider Gravy

Rib-Eye Roast with Beer and Apple Cider Gravy

For the marinade -
1 - 4 to 5 lb. boneless rib-eye roast
2 1/4 cups dark beer
2 cups diced yellow onions
1/3 cup molasses
3 medium cloves garlic, minced
3 tablespoons kosher salt
2 bay leaves
1/4 teaspoon freshly ground black pepper

For the rub -
1 tablespoons sweet paprika
1 tablespoons ground coriander
1 tablespoons dry mustard
1 1/2 teaspoons freshly ground black pepper
1 teaspoon kosher salt

For the gravy -
1 1/2 sticks unsalted butter, thinly sliced
1 1/2 cups dark beer
1/2 cup apple cider
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce
1/4 cup heavy cream

In a large bowl, combine the beer, onions, molasses, garlic, salt, bay leaves, pepper and 1 1/4 cups water. Add the beef, cover, and refrigerate for 4 to 6 hours, turning occasionally. In a small bowl, combine the rub ingredients. Remove the beef from the marinade, pat dry, and rub all over with the spice mixture. Put the meat on a rack set in a roasting pan and let stand at room temperature for 1 hour.
Melt 6 tablespoons of the butter in a large saucepan over low heat. Add the beer, cider, vinegar, and Worcestershire and stir to combine. Remove from the heat and reserve 2 cups. Position a rack in the center of the oven and heat the oven to 425 degrees. Roast the meat, basting every 20 minutes with the reserved cider sauce, until a thermometer inserted in the meat reads 125 to 135 degrees, 1 1/2 hours. Transfer the roast to a carving board, reserving the pan drippings, and let rest for 15 to 20 minutes.
Meanwhile, add the pan drippings to the sauce left in the saucepan and bring to a boil over medium-high heat. Boil about 5 minutes. Reduce the heat to low and swirl in the remaining 6 tablespoons butter and heavy cream. Cook an additional 5 minutes to heat through. Slice the roast thinly against the grain and serve with the sauce.