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Beef Rib Eye Roast With Red Wine Mushroom Sau


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


Servings: 8



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