Savory Beef Ribeye Roast
· 1 beef ribeye roast, small end(about 4 pounds)
· 4 teaspoons garlic powder
· 1 tablespoon sweet paprika
· 1 teaspoon pepper
· 3/4 teaspoon salt
1. Heat oven to 350°F. Combine seasoning ingredients in a smallbowl, mix well. Rub seasoning mix onto beef roast.
2. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350°F oven 1-3/4 hours for medium rare; 2 hours for medium doneness.
3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
Carve roast. Serve with Balsamic Wild Mushroom Sauce.
Balsamic Wild Mushroom Sauce
Ingredients:
- 1/2 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 package (4 ounces) assorted wild mushrooms, (such as baby portobello, shiitake and oyster), minced
- 4 large cloves garlic, minced
- 1/2 cup dry red wine
- 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
- 1 tablespoon cornstarch
- Salt and pepper
- 1 tablespoon butter
1. Bring vinegar to a boil in medium saucepan. Reduce heat; simmer 8 to 9 minutes or until reduced to about 2 tablespoons (consistency will be syrupy). Remove from heat. Set aside to cool.
2. Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms; cook and stir 5 to 8 minutes or until mushrooms are lightly browned. Add garlic; cook and stir an additional 2 minutes. Add wine; cook 3 to 5 minutes or until liquid has completely evaporated.
3. 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; simmer 15 to 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.