Boneless Rib Eye Roast with Caramelized Shallots

Closeup of a boneless ribeye roast on a cutting board and a bowl of roasted shallots next to it.

Boneless Rib Eye Roast with Caramelized Shallots

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. Recipe adapted from Martha Stewart, Everyday Food, December 2004

Course Main Course

Cuisine American

Keyword boneless rib eye roast, boneless ribeye roast, rib eye roast recipe, ribeye roast recipe

Prep Time 15

Cook Time 3

Additional Time 10

Total Time 3 25

Servings

Calories 753kcal

Author Laura Bashar | Family Spice

Ingredients

Ribeye Roast Ingredients

1 5-6 pound boneless rib eye roast
1 tablespoon kosher salt
¼ ground black pepper

Shallot Sauce Ingredients

2 lb shallots peeled and halved if large
2 teaspoon light brown sugar optional
2 teaspoon balsamic vinegar
1 cup red wine
2 cup water
2 tablespoon dijon mustard
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper

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Instructions

Preheat oven to 500ºF.
Cover entire roast with 1 tablespoon kosher salt and ½ teaspoon 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 teaspoon kosher salt and ⅛ teaspoon 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.

Notes

If you don't have shallots, substitute with ¼-small onion, cut into wedges.

TO STORE: Store any leftover steak in an airtight container and refrigerate for up to 4 days.

TO FREEZE: You could also freeze leftovers, but I suggest not to do this as the texture does change when frozen and thawed.

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