beef rib eye roast with red wine mushroom sauce

How To Make beef rib eye roast with red wine mushroom sauce

• Step 1
  About 1 1/2 hours before serving: sprinkle roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Step 2
  Place boneless beef rib eye roast, fat side up, on rack in open roasting pan.
• Step 3
  Insert meat thermometer so bulb is centered in thickest part, but not resting in fat.
• Step 4
  Do not add water.
• Step 5
  Do not cover.
• Step 6
  Roast in 350 degree oven to desired degree of doneness.
• Step 7
  Allow 18 to 20 minutes for rare; 20 to 22 minutes for medium.
• Step 8
  About 15 minutes before serving, remove roast when meat thermometer registers 135 degrees for rare; 155 degrees for medium.
• Step 9
  Tent with aluminum foil; allow roast to \"stand\" 15 minutes in warm place before carving.
• Step 10
  Roast should continue to rise about 5 degrees in temperature to 140 degrees for rare, 160 degrees for medium.
• Step 11
  While roast is standing, remove rack from roasting pan; skim fat.
• Step 12
  Add onions to pan drippings; place roasting pan over medium high heat on top of range.
• Step 13
  Cook onions, stirring occasionally, until tender, about 3 minutes.
• Step 14
  Add wine; bring to boil; cook about 3 minutes or until thickened.
• Step 15
  Combine cornstarch and remaining salt and pepper.
• Step 16
  Gradually add beef broth to cornstarch mixture, stirring constantly; add to wine mixture in roasting pan.
• Step 17
  Continue cooking.
• Step 18
  Stir in mushrooms and parsley.
• Step 19
  Pour into serving container.
• Step 20
  Carve rib eye roast into thin slices.
• Step 21
  Serve with red wine and mushroom sauce.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!