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 cut is a ribeye?
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.
I know it’s confusing. All you need to know is that both the prime rib and the rib eye are both excellent cuts of meat. They are tender, incredibly full of flavor, and have that wonderful marbling of fat that contributes to both.
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.
Easy ribeye roast recipe
This boneless ribeye roast recipe requires very little prep work. A salt and pepper rub down before popping it in the hot oven to roast for 1 1/2 to 2 hours. During the last 30 minutes of roasting, you add the shallots, or onions if you are using those instead.
You will want to use a meat thermometer as your guide and not the clock for when your roast is done. The outer ends of the ribeye roast will be cooked more than the center, so one roast can feed both fans of medium rare and medium cooked meats.
You do need to let the roast rest for 10 minutes when removed from the onion so it can soak back in its natural juices. While this is happening you mix the shallots with some balsamic vinegar and brown sugar.
A quick sauce is made by adding wine to the remaining juices in the pan and reduced. It might sound like a lot of work, but it really isn’t. And the result is a super juicy, melt-in-your mouth delicious boneless rib eye roast. Oh yeah.
More prime rib roast recipes
This ribeye roast recipe with shallots is an excellent choice when you need something special while entertaining. If you want to go the extra mile, I have two more special roast recipes you have to try.
First is my smoked prime rib roast which is melt in your mouth tender with a delicious garlic and herb crust. And I also have a recipe for deep fried prime rib roast which gives you an amazing crispy crust on the outside and a juicy perfectly cooked steak on the inside.
Merry Christmas, Happy Hanukah, Happy New Year and all that jazz everyone!
- 1 5-6 pound boneless rib eye roast
- 1 TBS + 1/4 tsp kosher salt
- 1/4 + 1/8 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 1/2 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 1/4 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, 1/4 tsp kosher salt and 1/8 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 1/4-small onion, cut into wedges.
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Amount Per Serving: Calories: 712 Total Fat: 45g Saturated Fat: 20g Trans Fat: 0g Unsaturated Fat: 24g Cholesterol: 185mg Sodium: 263mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 3g Sugar: 7g Sugar Alcohols: 0g Protein: 60g