Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Beef Rib Eye Roast With Red Wine & Mushroom Sauce
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- #52679
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
3 pounds boneless beef rib eye roast
1/2 teaspoon salt
1 teaspoon black pepper
1/2 cup chopped onion
1/2 cup dry red wine
1 tablespoon cornstarch
1 can (13.75 ounce size) beef broth
1 can (4 ounce size) mushroom pieces and stems, 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 degrees F oven for 1 1/4 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 minutes 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 minutes, over med-high on stove top.
Add wine; bring to a boil and cook 3 minutes. 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.
added by
cheftamara
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments
May 17, 2006
Very simple yet tasty. You could add additional herbs if you wish.