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Beef Rib Eye Roast With Red Wine Mushroom Sauce


3 lb boneless beef rib eye roast
1/2 tsp salt
1 tsp pepper
1/2 cup chopped onion
1/2 cup dry red wine
1 tbsp cornstarch
1 can single strength beef broth (13 3/4-, oz. can)
4 oz mushroom pieces and stems (canned),, drained
1 tbsp 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 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 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

Serving Suggestion: Broccoli Rice Casserole and Roasted Onions.
Serves 4 to 6.

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


Servings: 4



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