Whether you are celebrating the holidays, toasting the new year, or enjoying a special family moment, celebrate with this easy and delicious boneless rib eye roast with caramelized shallots.
Who’s ready for the holidays? Not me! The hubby took two weeks off not for an exotic vacation at a Caribbean resort or for a luxurious European tour, but to stay home and do projects around the house.
The house looks like a bomb went off, but I’m sure we will pull it all together. I have faith.
One thing I can always count on? A rib eye roast. This very special cut of meat makes a very impressive meal for family and friends. And I am sharing a very easy boneless rib eye roast recipe.
What makes this roast so special?
The prime rib roast is also known as standing rib roast and is located in the primal section of the ribs. A ribeye steak is cut from the prime rib before it is cooked. So although I call this recipe for a ribeye roast, it is technically a prime rib. Got it?
A ribeye is very distinguishable from other cuts of meat because of the wonderful eye of fat that is found in the steak. It might look gross, but understand that this is why your steak is so juicy and incredible.
It is also not a cheap cut of meat, and is a bit on the expensive side. And that is ANOTHER reason why many of us serve a ribeye roast (or prime rib roast) on special occasions. It is a show stopper of a roast that is easy to prepare.
Ingredients you need
The roast itself is doesn’t require much fuss or preparation. Just a rub down with salt and pepper. The shallots get roasted with during the last 30 minutes in the oven.
- Boneless Ribeye Roast: I used a 5.5-pound boneless ribeye roast. You can use a bone-in roast, but it will take longer to cook. It is also known as a prime rib roast. The bone-in version is known as a standing rib roast.
- Shallots: The shallot relish served with the roast is quite delicious. Shallots have an onion-garlicky flavor. If you don’t have shallots you can also use red or brown onions.
- Brown Sugar: You only use a little bit of brown sugar with the shallots. You can also use honey or skip it if you want it sugar free.
- Balsamic Vinegar: If you have a nice thick syrupy balsamic vinegar, you can skip the sugar altogether. I would not suggest using any other vinegar, though.
- Red Wine: This is used and reduced for the shallots. Any red wine you enjoy to drink will work.
- Dijon Mustard: You only use a bit of dijon. You can also use a stone ground mustard. Dijon has a slight sweetness to it, so you could also use honey mustard. Again, adjust the sugar if you do this option.
Recipe Step-by-Step Instructions
1. Prep Roast. Remove your roast from the oven about 1-2 hours before cooking. Pat roast down with paper towels, rub down with salt and pepper and place on a roasting rack. Roast must come to room temperature to cook evenly.
2. Preheat oven. When roast comes to room temperature, preheat oven to 500ºF/260ºC. Roast until golden brown, about 30 minutes.
3. Reduce temp. Reduce oven temperature to 325ºF/xxxºC
4. Add shallots. Place shallots (or onions) around the roast, coating with oil in the roasting. Continue roasting until a meat thermometer inserted into thickest part of beef registers 125ºF for medium-rare, approximately 1 to 1 ¼ hours more. Turn shallots with tongs after about 30 minutes.
5. Let roast rest. Transfer roast in the rack and place over a baking sheet. Loosely tent with foil, cutting a vent hole to let some steam out.
6. Prepare shallots. Transfer shallots to a small bowl and combine with brown sugar, balsamic vinegar, salt and pepper. Cover with foil.
7. Prepare sauce. Pour off fat from pan and add red wine to remaining juice. Cook over stove over medium heat until syrupy, scraping bottom of pan, 2 to 4 minutes. Stir in 2 cups water and cook until reduced by half, 4 to 8 minutes.
8. Finish sauce. Strain liquid into a small bowl and whisk in mustard with any accumulated juices from the roast. Serve with beef and shallots.
Expert Tips and Recipe FAQS
Because you are using a premium cut of beef, you do not want to cover up its delicious flavor with complex spices. This is why I love this recipe so much. The caramelized shallots are served with the roast and compliments it beautifully.
- A bone-in roast will take longer to cook. Be sure to insert the meat thermometer in the center of the meat and away from the bone or else you will get an inaccurate reading.
- Ribeye roasts are sometimes sold tied in twine. This helps keep its shape and help with even cooking. If it is not wrapped tight in twine, you can easily do it yourself.
The best way to tell if your roast is done is to use a meat thermometer. Roasts are too big to tell by just touching it, like you can with steaks. You do not want to cut into the roast to check for doneness because it will lose its juices. Insert a meat thermometer thru the side of the roast (not the top) and into the center of the roast. For medium rare, take out roast at 125ºF.
This resting period allows the roast to retain its juices when you cut into it. Resting also lets the roast finish cooking. This carryover cooking can increase temperature 5-20 degrees. A ribeye roast can rest for an hour and still be warm enough to eat.
- 1 5-6 pound boneless rib eye roast
- 1 TBS + ¼ tsp kosher salt
- ¼ + ⅛ tsp ground black pepper
- 2 lb shallots, peeled and halved if large
- 2 tsp light brown sugar, optional
- 2 tsp balsamic vinegar
- 1 cup red wine
- 2 cup water
- 2 TBS dijon mustard
- Preheat oven to 500ºF.
- Cover entire roast with 1 TBS kosher salt and ½ tsp black pepper.
- Place in a large roasting pan and roast until golden brown, about 30 minutes.
- Reduce oven temperature to 325ºF.
- Place shallots around the roast.
- Roast until a meat thermometer inserted into thickest part of beef registers 130ºF for medium-rare, approximately 1 to 1 ¼ hours more, turning shallots with tongs after about 30 minutes.
- Transfer roast to a platter and tent loosely with foil.
- Transfer shallots to a shallow bowl (continue cooking if not golden brown).
- Toss shallots with brown sugar, balsamic vinegar, ¼ tsp kosher salt and ⅛ tsp black pepper.
- Cover shallots with foil to keep warm.
- Pour off fat from pan and add red wine to remaining juice.
- Cook over medium heat until syrupy, scraping bottom of pan, 2 to 4 minutes.
- Stir in 2 cup water.
- Cook until reduced by half, 4 to 8 minutes.
- Strain liquid into a small bowl and whisk in mustard with any accumulated juices from the roast.
- Serve with beef and shallots.
If you don't have shallots, substitute with ¼-small onion, cut into wedges.
Amount Per Serving: Calories: 712Total Fat: 45gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 185mgSodium: 263mgCarbohydrates: 14gFiber: 3gSugar: 7gProtein: 60g
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