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BEEF RIB EYE ROAST WITH RED WINE MUSHROOM SAUCE

Category:    Beef
Yield:8 servings
 
      1    3 lb. boneless beef rib eye         1 tb Cornstarch
           Roast                               1 cn (13 3/4 oz) single strength
    3/4 ts Salt,divided                             Beef broth
    1/2 ts Pepper,divided                      1 cn (4 oz) mushroom pieces and
    1/2 c  Chopped onion                            Stems, drained
    1/2 c  Dry red wine                        1 tb Chopped parsley
 
  About 1 1/2 hours before serving:Sprinkle roast with 1/2 tsp. salt and 1/4
  tsp. pepper.Place boneless beef rib eye roast,fat side up,on rack in open
  roasting pan.Insert meat thermometer so bulb is centered in thickest
  part,but not resting in fat.Do not add water.Do not cover. Roast in 350
  degree oven to desired degree of doneness.Allow 18 to 20 minutes for
  rare;20 to 22 minutes for medium. About 15 minutes before serving,remove
  roast when meat thermometer registers 135 degrees for rare;155 degrees for
  medium.Tent with aluminum foil;allow roast to "stand" 15 minutes in warm
  place before carving. Roast should continue to rise about 5 degrees in
  temperature to 140 degrees for rare,160 degrees for medium. While roast is
  standing,remove rack from roasting pan;skim fat.Add onions to pan
  drippings;place roasting pan over medium high heat on top of range.Cook
  onions,stirring occasionally,until tender,about 3 minutes.Add wine;bring to
  boil;cook about 3 minutes or until thickened. Combine cornstarch and
  remaining,salt and pepper.Gradually,add beef broth to cornstarch
  mixture,stirring constantly;add to wine mixture in roasting pan.Continue
  cooking.Stir in mushrooms and parsley.Pour into serving container.Carve rib
  eye roast into thin slices.Serve with Red Wine and Mushroom Sauce.
 

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