Beef Rib Eye Roast with Red Wine Mushroom Sauce1
By Just A Pinch KitchenCrew
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- 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
- 13.75 oz
- beef broth
- 4 oz
- mushrooms, drained
- 1 Tbsp
- chopped parsley
1About 1 1/2 hours before serving: sprinkle roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2Place boneless beef rib eye roast, fat side up, on rack in open roasting pan.
3Insert meat thermometer so bulb is centered in thickest part, but not resting in fat.
4Do not add water.
5Do not cover.
6Roast in 350 degree oven to desired degree of doneness.
7Allow 18 to 20 minutes for rare; 20 to 22 minutes for medium.
8About 15 minutes before serving, remove roast when meat thermometer registers 135 degrees for rare; 155 degrees for medium.
9Tent with aluminum foil; allow roast to "stand" 15 minutes in warm place before carving.
10Roast should continue to rise about 5 degrees in temperature to 140 degrees for rare, 160 degrees for medium.
11While roast is standing, remove rack from roasting pan; skim fat.
12Add onions to pan drippings; place roasting pan over medium high heat on top of range.
13Cook onions, stirring occasionally, until tender, about 3 minutes.
14Add wine; bring to boil; cook about 3 minutes or until thickened.
15Combine cornstarch and remaining salt and pepper.
16Gradually add beef broth to cornstarch mixture, stirring constantly; add to wine mixture in roasting pan.
18Stir in mushrooms and parsley.
19Pour into serving container.
20Carve rib eye roast into thin slices.
21Serve with red wine and mushroom sauce.