• Beef Rib Eye Roast With Red Wine Mushroom Sauce

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    • 1 x 3 pound boneless beef rib eye Roast
    • 3/4 tsp Salt,divided
    • 1/2 tsp Pepper,divided
    • 1/2 c. Minced onion
    • 1/2 c. Dry red wine
    • 1 Tbsp. Cornstarch
    • 1 can (13 3/4 ounce) single strength Beef broth
    • 1 can (4 ounce) mushroom pcs and Stems, liquid removed
    • 1 Tbsp. Minced parsley


    1. About 1 1/2 hrs before serving:Sprinkle roast with 1/2 teaspoon salt and 1/4 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.Don't add in water.Don't cover. Roast in 350 degree oven to desired degree of doneness.Allow 18 to 20 min for rare;20 to 22 min for medium. About 15 min 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 min in hot 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 in onions to pan drippings;place roasting pan over medium high heat on top of range.Cook onions,stirring occasionally,till tender,about 3 min.Add in wine;bring to boil;cook about 3 min or possibly till thickened. Combine cornstarch and remaining,salt and pepper.Gradually,add in beef broth to cornstarch mix,stirring constantly;add in to wine mix 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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