Beef Rib Eye Roast With Red Wine Mushroom Sauce Recipe - Cooking Index
Beef Rib Eye Roast With Red Wine Mushroom Sauce Recipe - Cooking Index
| 1 | Boneless beef rib eye | |
| Roast | ||
| 3/4 teaspoon | 3.8ml | Salt - divided |
| 1/2 teaspoon | 2.5ml | Pepper - divided |
| 1/2 cup | 31g / 1.1oz | Chopped onion |
| 1/2 cup | 118ml | Dry red wine |
| 1 tablespoon | 15ml | Cornstarch |
| 1 | Single strength - (13 3/4 oz) | |
| Beef broth | ||
| 1 | Mushroom pieces and - (4 oz) | |
| Stems - drained | ||
| 1 tablespoon | 15ml | Chopped parsley |
About 1 1/2 hours before serving: Sprinkle roast with 1/2 tsp salt and 1/4 tsp 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 degree 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 135F for rare; 155F for medium.
Tent with aluminum foil; allow roast to "stand" 15 minutes in warm place before carving. Roast should continue to rise about 5F in temperature to 140F for rare, 160F 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 corn starch 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.
Source:
Elizabeth Powell
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