Shelly's Recipe

BEEF RIB EYE ROAST WITH RED WINE AND MUSHROOM SAUCE

Category: Roasts/Tenderloin - Beef

8 1/2 lb beef rib roast or standing boneless rib roast
Marinade
3 cups dry red wine
1/4 cup rosemary
2 cloves garlic, minced
2 tsp garlic pepper and salt
1 tsp celery salt and oregano
1-2 tsp basil
2 tsp minced onion

Pour marinade over roast, pat to adhere loose herbs. Place on a rack in a shallow roasting pan. Insert a meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water or cover.

Roast approximately 18-22 minutes per pound for medium-rare to medium doneness. Remove roast when meat thermometer reaches 140 for medium-rare or 155 for medium. Let stand 15 minutes under a foil tint. (Temperature will continue to rise.)

Sauce
1/2 cup finely chopped onion
1/2 cup dry red wine
2 tbsp cornstarch
1 can beef
1 can mushrooms
1 tbsp chopped parsley

While roast is standing, skim fat form pan juices in broiler pa. Pour scrapings into skillet; add onion and cook until tender, about 3 minutes, over medium-high heat on stove. Add wine and bring to a boil, about 3 minutes. Dissolve cornstarch in beef broth. Stirring constantly, add broth mixture to skillet. Stir in mushrooms and parsley. Heat through. Carve into thin slices, and serve with gravy. Serves 10