Instructions:

1. Preheat oven to 500ºF.
2. Rinse and pat dry:
• 5 ³/₄ lb beef rib-eye roast, boneless , with fat and tied
3. Cover roast with:
• 1 TBS kosher salt
• ¹/₂ tsp black pepper, ground
4. Place in a large roasting pan and roast until golden brown, about 30 minutes.
5. Reduce oven temperature to 325ºF.
6. Place around the roast:
• 2 lb shallots , peeled and halved if large
7. Roast until a meat thermometer inserted into thickest part of beef registers 130ºF for medium-rare, approximately 1 to 1 1/4 hours more, turning shallots with tongs after about 30 minutes.
8. Transfer roast to a platter and tent loosely with foil.
9. Transfer shallots to a shallow bowl (continue cooking if not golden brown).
10. Toss with:
• 2 tsp brown sugar, light , optional
• 2 tsp balsamic vinegar
• ¹/₄ tsp kosher salt
• ¹/₈ tsp black pepper, ground
11. Cover with foil to keep warm.
12. Pour off fat from pan and add:
• 1 cup red wine
13. Cook over medium heat until syrupy, scraping bottom of pan, 2 to 4 minutes.
14. Add:
• 2 cup water
15. Cook until reduced by half, 4 to 8 minutes.
16. Strain liquid into a small bowl and whisk in with any accumulated juices from the roast:
• 2 TBS dijon mustard
17. Serve with beef and shallots.