For the marinade
2-1/4 cups dark beer
2 yellow onions, diced (about 2 cups)
1/3 cup unsulfured molasses
3 medium cloves garlic, minced
3 T bs. kosher salt
2 bay leaves
1/4 tsp. freshly ground black pepper
One 4- to 5-lb. boneless rib-eye beef roast
For the rub
1 Tbs. sweet paprika
1 Tbs. ground coriander
1 Tbs. dry mustard
1-1/2 tsp. freshly ground black pepper
1 tsp. kosher salt
For the sauce
6 oz. (12 Tbs.) 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
Make the marinade:
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.
Make the rub
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.
Begin the sauce
Melt 6 Tbs. of the butter in a 2-quart saucepan over low heat. Add the beer, cider, vinegar, and Worcestershire and stir to combine. Remove from the heat. Transfer half of the sauce to a 2-cup liquid measure and set aside.
Roast the beef:
Position a rack in the center of the oven and heat the oven to 425°F. Roast the meat, basting every 20 minutes with the reserved sauce in the measuring cup, until an instant-read thermometer inserted in the meat reads 125°F to 135°F for rare to medium rare, 1-1/4 to 1-3/4 hours. Transfer the roast to a carving board and let rest for 15 to 20 minutes.
Finish the sauce:
Meanwhile, bring the sauce left in the saucepan to a boil over medium-high heat. Boil until reduced to 2/3 cup, about 5 minutes. Reduce the heat to low and swirl in the remaining 6 Tbs. butter.
Slice the roast thinly against the grain and serve with the sauce.
nutrition information (6-8 servings):
Calories (kcal): 460; Fat (g): 36; Fat Calories (kcal): 320; Saturated Fat (g): 18; Protein (g): 21; Monounsaturated Fat (g): 13; Carbohydrates (g): 8; Polyunsaturated Fat (g): 1.5; Sodium (mg): 410; Cholesterol (mg): 110; Fiber (g): 1;