Beef Rib Eye Roast with Red Wine Mushroom Sauce
Submitted by busybee
Boneless beef rib eye roast seasoned simply and oven-roasted, then carved thin and served with a savory red wine and mushroom pan sauce. Elegant enough for holidays, easy enough for Sunday dinner.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minFew things in life beat slicing into a perfectly roasted rib eye and watching the juices pool on the cutting board.
This recipe keeps it simple. Season the roast, pop it in the oven, and let the heat do the work while you build a quick pan sauce from the drippings.
Onions, red wine, beef broth, and mushrooms come together in the roasting pan itself, picking up all those caramelized bits stuck to the bottom.
Carve the beef thin, spoon the sauce over each slice, and you have a centerpiece dinner that looks like it took all day but really only needed your attention for about 15 minutes.
Pro Tips
- Always let the roast rest for a full 15 minutes after pulling it from the oven. The temperature will continue to climb about 5 degrees, and the juices redistribute so every slice stays moist.
- Use a meat thermometer. Rib eye goes from perfectly pink to overdone in a narrow window, and guessing is not worth the risk on a premium cut.
- Build the sauce right in the roasting pan on the stovetop. All those browned bits on the bottom are concentrated flavor waiting to be scraped up.
- A dry red wine like Cabernet or Merlot works best here. Skip the sweet wines.
Ingredients
Directions
About 1½ hours before serving: Sprinkle roast with ½ teaspoon salt and ¼ teaspoon pepper.
Place boneless beef rib eye roast, fat side up, on rack in open roasting pan.
Insert meat thermometer so bulb is centered in thickest part, but not resting in fat.
Do not add water. Do not cover. Roast in 350℉ (180℃) oven to desired degree of doneness.
Allow 18 to 20 minutes for rare;20 to 22 minutes for medium.
About 15 minutes before serving, remove roast when meat thermometer registers 135 degrees for rare;155 degrees for medium.
Tent with aluminum foil;allow roast to “stand” 15 minutes in warm place before carving.
Roast should continue to rise about 5 degrees in temperature to 140 degrees for rare, 160 degrees for medium.
While roast is standing, remove rack from roasting pan;skim fat.
Add onions to pan drippings;place roasting pan over medium high heat on top of range.
Cook onions, stirring occasionally, until tender, about 3 minutes.
Add wine;bring to boil;cook about 3 minutes or until thickened.
Combine cornstarch and remaining, salt and pepper.
Gradually, add beef broth to cornstarch mixture, stirring constantly;add to wine mixture in roasting pan.
Continue cooking.
Stir in mushrooms and parsley. Pour into serving container. Carve rib eye roast into thin slices. Serve with Red Wine and Mushroom Sauce.
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