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Easy Holiday Roast Recipe: Boneless Rib Eye Roast

Whether you are celebrating the holidays, toasting the new year, or enjoying a special family moment, this Boneless Rib Eye Roast.

Easy Holiday Roast Recipes: Boneless Rib Eye Roast by FamilySpice.com

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. He is frantically painting and fixing up our guest bathroom in time for family dinner number #1 that is happening tonight.

Plus, install a chandelier and some other odd projects. The house looks like a bomb went off, but I’m sure we will pull it all together before the door bell rings at 5pm TONIGHT. I have faith.

Preparing Boneless Rib Eye Roast by FamilySpice.com

Luckily, dinner is under control. This is the time of the year where roasts are served. I, personally, love a good roast. It’s one of those no-fuss meals that needs prepping before popping it in the oven. But, once it is in the oven, you can go about scurrying around the house on a manic clean-up spree.

This boneless rib eye roast just requires a little 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.

Roasting Boneless Rib Eye Roast by FamilySpice.com

After your roast is done to desired level of doneness, let the meat sit rest for 10 minutes. The shallots gets mixed in with some balsamic vinegar and brown sugar, and you add wine to juices remaining in the pan to make a reduced sauce.

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.

Merry Christmas, Happy Hannukah, Happy New Year and all that jazz everyone! Thank you for making 2011 a spectacularly special year for me. I can’t wait to see what 2012 will bring!

Easy Holiday Roast Recipes: Boneless Rib Eye Roast by FamilySpice.com

Boneless Rib Eye Roast

Author:

Recipe adapted from Martha Stewart, Everyday Food, December 2004

Whether you are celebrating the holidays, toasting the new year, or enjoying a special family moment, this Boneless Rib Eye Roast

Ingredients:

  • 1 5-6 poud 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

Directions:

  1. Preheat oven to 500ºF.
  2. Pat dry with paper towels:
    • 1 5-6 poud boneless rib-eye roast
  3. Cover entire roast with:
    • 1 TBS kosher salt
    • 1/2 tsp ground black pepper
  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 shallots with:
    • 2 tsp light brown sugar
    • 2 tsp balsamic vinegar
    • 1/4 tsp kosher salt
    • 1/8 tsp ground black pepper
  11. Cover with foil to keep warm.
  12. Pour off fat from pan and add to remaining juice:
    • 1 cup red wine
  13. Cook over medium heat until syrupy, scraping bottom of pan, 2 to 4 minutes.
  14. Stir in:
    • 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:
  17. 2 TBS dijon mustard
  18. Serve with beef and shallots.

Notes:

Cooking Tips: if you don't have shallots, substitute with 1/4-small onion, cut into wedges. Recipe adapted from Martha Stewart, Everyday Food, December 2004

Source:

Recipe adapted from Martha Stewart, Everyday Food, December 2004

Prep Time:

Yield: serves 10-12

Cook Time:

Total Time: