Preheat the oven to 500 degrees.

Cut each garlic clove into 4 strips.

Using a knife, cut 1 inch slits into the top of the Ribeye roast. Stuff each slit with a piece of garlic clove.

In a small bowl combine the rosemary, black pepper, sea salt, sugar, and parsley. Mix to combine then rub the spice mixture all over the Ribeye Roast.

Place the Ribeye Roast on a rack inside a roasting pan, fat side up.

Sear in a 500 degree oven for 15 minutes. Reduce the temperature to 325 degrees and continue cooking for 1 hour 45 minutes.

Once the beef is done remove from the oven and check the internal temperature. The middle of the roast should be between 130-135 degrees for a medium rare roast.

Tent a piece of foil over top of the beef and allow it to rest for 10 minutes.

Meanwhile, heat the olive oil in a small saucepan over medium high heat. Add the shallots and saute for 3-4 minutes. Add in the garlic and cook for 1 minute.

Add the balsamic vinegar to the pan and cook for 3 minutes or until it begins to get thick. Add the red wine and stir well. Allow it to come to a boil and cook for 5-7 minutes or until it is reduced by half.

Add the beef broth to the pan and boil for 5 minutes. Pour into a pitcher or gravy boat for serving.

Remove the foil from the beef roast and slice the roast into 12-16 ounce portions. Serve with the red wine sauce.