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1 4-5 Kg 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 marinade 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 bottom of the pan to catch the juices.

Arrange the coals in a half moon shape along the rear of the 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 the first 30 minutes. After the first hour, flip the roast over so that the bone-side is now down and put the roast back in the oven. Cook for another hour uncovered rotating 180 degrees every 30 minutes. After the second hour, place aluminium foil over the 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 the string, remove the bone rack, and carve roast in 1/4 to 1-inch slices. Usually, one end of the roast will be more done than the other, so your guests can have a choice on the degree of doneness.