Beef Rib Eye Roast with Red Wine Mushroom Sauce

Beef Rib Eye Roast With Red Wine Mushroom Sauce Recipe

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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

How to Make Beef Rib Eye Roast with Red Wine Mushroom Sauce


  • 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.
  • 17Continue cooking.
  • 18Stir in mushrooms and parsley.
  • 19Pour into serving container.
  • 20Carve rib eye roast into thin slices.
  • 21Serve with red wine and mushroom sauce.

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About Beef Rib Eye Roast with Red Wine Mushroom Sauce

Course/Dish: Beef, Roasts
Other Tag: Quick & Easy

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