Beef Rib Eye Roast with Red Wine Mushroom Sauce
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Serving Info :
8 ServingsDescription :
An excellent beef dish. Will please even the most discerning palette.Ingredients :
- 1 3-lb boneless beef rib eye roast
- Salt and pepper, to taste
- 1/2 cup Chopped onion
- 1/2 c Dry red wine
- 1 tablespoon Cornstarch
- 1 can Beef broth
- 1 can mushroom pieces and stems, drained
- 1 tablespoon Chopped parsley
Directions :
- Sprinkle roast with salt and pepper.
- Place 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 or cover.
- Roast at 350 degrees to desired degree of doneness.
- Allow 18-20 minutes for rare, 20-22 minutes for medium.
- About 15 minutes before serving, remove roast when meat thermometer registers 135-155 degrees.
- Tent with aluminum foil and allow roast to stand 15 minutes in warm place before carving.
- Roast should continue to rise about 5 degrees in temperature to 140 degrees for rare, 160 degrees for medium.
- Add onions to pan drippings and place roasting pan over medium high heat on top of range.
- Cook onions, stirring occasionally, until tender about 3 minutes.
- Add wine and bring to boil.
- Cook about 3 minutes or until thickened.
- In separate container combine cornstarch and remaining, salt and pepper (to desired taste).
- 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 roast into thin slices.
- Serve with Red Wine and Mushroom Sauce.