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Boneless Rib-Eye Roast
For that special occasion or when you want an excellent roast dinner, this recipe will make anyone look good in the kitchen.
recipe adapted from Martha Stewart, Everyday Food, December 2004
INGREDIENTS:
- 5 3/4 lbs boneless rib-eye roast
- 2 lbs shallots or onions
- 2 tsp light-brown sugar
- 2 tsp balsamic vinegar
- 1 cup dry red wine
- 2 cups water
- 2 TBS Dijon mustard
- Coarse salt and ground pepper
- Preheat oven to 500ºF.
- Rinse and pat dry:
- 5 3/4 lbs boneless rib-eye roast (with fat), tied
- Cover roast with:
- Coarse salt and ground pepper
- Place in a large roasting pan and roast until golden brown, about 30 minutes.
- Reduce oven temperature to 325º.
- Place around the roast:
- 2 lbs shallots or onions, peeled and halved if large
- Roast until a meat thermometer inserted into thickest part of beef registers 130ºF for medium-rare, approximately 1 to 1 1/4 hours more, turning shallots with tongs after about 30 minutes.
- Transfer roast to a platter and tent loosely with foil.
- Transfer shallots to a shallow bowl (continue cooking if not golden brown).
- Toss with:
- 2 tsp light-brown sugar (optional)
- 2 tsp balsamic vinegar
- Coarse salt and ground pepper
- Cover with foil to keep warm.
- Pour off fat from pan and add:
- 1 cup dry red wine
- Cook over medium heat until syrupy, scraping bottom of pan, 2 to 4 minutes.
- Add:
- 2 cups water
- Cook until reduced by half, 4 to 8 minutes.
- Strain into a small bowl and whisk in:
- 2 TBS Dijon mustard
- any accumulated juices from roast
- Season with:
- Coarse salt and ground pepper
- Serve with beef and shallots.
Prep Time: 5 min
Cook Time: 2 hours 15 min
Difficulty: Easy
Servings: 12
Serving Size: approx. 7 oz
Serving Suggestions: Serve with your favorite side dish.