beef rib eye roast with red wine mushroom sauce

Ingredients For beef rib eye roast with red wine mushroom sauce

  • 3 lb
    eye of round roast
  • 3/4 tsp
    salt, divided
  • 1/2 tsp
    pepper, divided
  • 1/2 c
    onion, chopped
  • 1/2 c
    dry red wine
  • 1 Tbsp
    cornstarch
  • 13.75 oz
    beef broth
  • 4 oz
    mushrooms, drained
  • 1 Tbsp
    chopped parsley

How To Make beef rib eye roast with red wine mushroom sauce

  • 1
    About 1 1/2 hours before serving: sprinkle roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • 2
    Place boneless beef rib eye roast, fat side up, on rack in open roasting pan.
  • 3
    Insert meat thermometer so bulb is centered in thickest part, but not resting in fat.
  • 4
    Do not add water.
  • 5
    Do not cover.
  • 6
    Roast in 350 degree oven to desired degree of doneness.
  • 7
    Allow 18 to 20 minutes for rare; 20 to 22 minutes for medium.
  • 8
    About 15 minutes before serving, remove roast when meat thermometer registers 135 degrees for rare; 155 degrees for medium.
  • 9
    Tent with aluminum foil; allow roast to \"stand\" 15 minutes in warm place before carving.
  • 10
    Roast should continue to rise about 5 degrees in temperature to 140 degrees for rare, 160 degrees for medium.
  • 11
    While roast is standing, remove rack from roasting pan; skim fat.
  • 12
    Add onions to pan drippings; place roasting pan over medium high heat on top of range.
  • 13
    Cook onions, stirring occasionally, until tender, about 3 minutes.
  • 14
    Add wine; bring to boil; cook about 3 minutes or until thickened.
  • 15
    Combine cornstarch and remaining salt and pepper.
  • 16
    Gradually add beef broth to cornstarch mixture, stirring constantly; add to wine mixture in roasting pan.
  • 17
    Continue cooking.
  • 18
    Stir in mushrooms and parsley.
  • 19
    Pour into serving container.
  • 20
    Carve rib eye roast into thin slices.
  • 21
    Serve with red wine and mushroom sauce.

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