Ingredients: |
Ingredients: Roast:
4 lb (roughly) beef ribeye roast, small end
4 tsp garlic powder
1 Tbsp sweet paprika
1 tsp pepper
3/4 tsp salt
Sauce:
1/2 cup balsamic vinegar
2 Tbsp olive oil
1 pkg (4 oz) assorted wild mushrooms (baby portobello, shiitake, oyster) minced
4 large cloves garlic, minced
1/2 cup dry red wine
1 can (14 - 14 1/2 oz) ready-to-serve beef broth
1 Tbsp cornstarch
salt and pepper
1 tsp butter
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Directions: |
Directions:Roast:
Heat oven to 350. Combine seasoning ingredients in a small bowl, mix well. Rub seasoning mix onto beef roast. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof thermometer so tip is centered in thickest part of beef, not resting in fat. DO NOT add water or cover. Cook for 1 3/4 hrs for medium rare; 2 hrs for medium doneness. Remove roast when meat thermometer reads 135F for medium rare; 150F for medium. Tent with foil. Let stand for 15-20 minutes. Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium. Carve roast. Serve with Balsamic Wild Mushroom Sauce.
Sauce:
Bring vinegar to a boil in medium saucepan. Reduce heat; simmer 8 - 9 minutes or until reduced to about 2 Tbsp (consistency of syrup). Remove from heat. Set aside to cool. Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms, and stir 5 - 8 minutes or until mushrooms are lightly browned. Add garlic, cook and stir an additional 2 minutes. Add wine, cook 3 - 5 minutes or until liquid has completely evaporated. Meanwhile combine broth and cornstarch in small bowl, stirring until cornstarch is dissolved. Add balsamic reduction, broth mixture, salt and pepper as desired to skillet. Bring to a boil. Reduce heat and simmer 15 - 20 minutes or until mixture is reduced by one half. Remove skillet from heat, add butter and stir until melted. Makes about 1 1/4 cups. |
This recipe for Savory Beef Ribeye Roast is from