Beef rib eye roast with red wine & mushroom sauce

Yield: 4 Servings

Measure Ingredient
3 pounds Boneless Beef Rib Eye Roast
½ teaspoon Salt
1 teaspoon Pepper
½ cup Chopped onion
½ cup Dry red wine
1 tablespoon Cornstarch
1 can Single strength beef broth (13 3/4-oz. can)
4 ounces Mushroom pieces and stems (canned), drained
1 tablespoon Chopped parsley

Sprinkle roast with salt and pepper. Place roast, fat side up on a rack in a shallow roasting pan in a 350 degree F oven for 1¼ hours or 20 min./lb. until a meat thermometer inserted in center, registers 135 degrees F for med-rare; or 150 degrees F for medium doneness. Let roast stand tented with foil for 15 min. before carving. While roast is standing, skim fat from pan juices; add chopped onion to drippings in roasting pan and cook until tender, about 3 min., over med-high on stove top. Add wine; bring to a boil and cook 3 min. Dissolve cornstarch in beef broth. Stirring constantly, add broth mixture to wine in roasting pan. Stir in mushrooms and parsley. Salt and pepper to taste. Heat. Carve rib eye roast into thin slices and serve with sauce.

Serving Suggestion: Broccoli Rice Casserole and Roasted Onions.

Serves 4 to 6.

* COOKFDN brings you this recipe with permission from: * Texas Beef Council --

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