Beef rib eye roast with red wine & mushroom sauce
4 Servings
Ingredients
| Quantity | 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 |
Directions
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 --