Family Spice Recipes, Meal Planning & Fitness Advice

1. Preheat oven to 500º.
2. Rinse and pat dry:
• 5 3/4 lbs boneless rib-eye roast (with
  fat), tied, if desired
3. Cover roast with:
• Coarse salt and ground pepper
4. Place in a large roasting pan and roast until golden
   brown, about 30 minutes.
5. Reduce oven temperature to 325º.
6. Place around the roast:
• 2 lbs shallots or onions, peeled and halved if
  large
7. Roast until a meat thermometer inserted into thickest part of beef registers 130º for medium-rare, approximately 1 to 1 1/4 hours more, turning shallots with tongs after about 30 minutes.
8. Transfer roast to a platter and tent loosely with foil.
9. Transfer shallots to a shallow bowl (continue cooking if not golden brown).
10. Toss with:
• 2 tsp light-brown sugar
• 2 tsp balsamic vinegar
• Coarse salt and ground pepper
11. Cover with foil to keep warm.
12. Pour off fat from pan and add:
• 1 cup dry red wine
13. Cook over medium heat until syrupy, scraping bottom of pan, 2 to 4 minutes.
14. Add:
• 2 cups water
15. Cook until reduced by half, 4 to 8 minutes.
16. Strain into a small bowl and whisk in:
• 2 TBS Dijon mustard
• any accumulated juices from roast
17. Season with:
• Coarse salt and ground pepper
18. Serve with beef and shallots.

NEED NUTRITIONAL INFORMATION!

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