Beef rib eye roast with red wine mushroom sauce
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Beef rib eye roast with red wine mushroom sauce
  Beef    Roast    Wine    Ribs    Mushrooms    Sauces  
Last updated 6/12/2012 1:08:03 AM. Recipe ID 34350. Report a problem with this recipe.
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      Title: Beef rib eye roast with red wine mushroom sauce
 Categories: Beef
      Yield: 8 Servings
 
      1    3 lb. boneless beef rib eye
           Roast
    3/4 ts Salt,divided
    1/2 ts Pepper,divided
    1/2 c  Chopped onion
    1/2 c  Dry red wine
      1 tb Cornstarch
      1 cn (13 3/4 oz) single strength
           Beef broth
      1 cn (4 oz) mushroom pieces and
           Stems, drained
      1 tb Chopped parsley
 
  About 1 1/2 hours before serving:Sprinkle roast with 1/2 tsp. salt
  and 1/4 tsp. pepper.Place boneless beef rib eye 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.Do not
  cover. Roast in 350 degree oven to desired degree of doneness.Allow
  18 to 20 minutes for rare;20 to 22 minutes for medium. About 15
  minutes before serving,remove roast when meat thermometer registers
  135 degrees for rare;155 degrees for medium.Tent with aluminum
  foil;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. While roast is
  standing,remove rack from roasting pan;skim fat.Add onions to pan
  drippings;place roasting pan over medium high heat on top of
  range.Cook onions,stirring occasionally,until tender,about 3
  minutes.Add wine;bring to boil;cook about 3 minutes or until
  thickened. Combine cornstarch and remaining,salt and
  pepper.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 rib eye
  roast into thin slices.Serve with Red Wine and Mushroom Sauce.
  
  File




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Recipe ID 34350 (Apr 03, 2005)

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