Boneless Rib-Eye Roast

Boneless Rib-Eye Roast

For that special occasion or when you want an excellent roast dinner, this recipe will make anyone look good in the kitchen. Recipe adapted from Martha Stewart, Everyday Food, December 2004



  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, red
    • 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.

Boneless Rib-Eye Roast  Detail

Prep Time: 5 min
Cook Time: 2 hours 15 min

Difficulty: Easy
Servings: 12
Serving Size: 7 oz