1 (4- to 6-pound) boneless beef rib eye or Delmonico roast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon salt
2 teaspoons coarsely ground black pepper
1 cup dry red wine or water
DirectionsPreheat oven to 350 degrees F. In a large roasting pan, place beef fat side up.
In a small bowl, combine remaining ingredients except wine; mix well. Rub spice blend evenly over surface of meat.
Place a meat thermometer so that tip is centered in roast. Roast beef about 25 minutes per pound, or until thermometer reaches 140 degrees for medium-rare, or to desired doneness.
Remove pan from oven and transfer beef to a cutting board; let stand 15 to 20 minutes to rest. Meanwhile, add red wine to pan. Stir to loosen any particles and return to oven 5 minutes. Once beef is done resting, carve against the grain and serve with pan drippings.