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This beef rib eye roast seasoned and roasted
to perfection and served with an elegant Madeira wine sauce,
makes a beautiful entree for holidays and other special of occasions.
Rib Eye Roast with
- 1 (4 to 6 pound) boneless beef rib eye
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1 teaspoon crushed dried thyme
1/2 teaspoon dried tarragon
1/4 cup finely chopped shallots
1 cup beef broth
1/2 cup Madeira wine
1 tablespoon tomato paste
- Preheat oven to 350°F (175°C).
- Mash garlic; combine with salt to form
a paste. Combine paste with pepper, thyme and tarragon; rub evenly
over surface of beef rib eye roast.
- Place roast, fat side up, on rack in open
roasting pan. Insert meat thermometer so bulb is centered in
thickest part, not resting in fat. Do not add water. Do not cover.
Roast in oven to desired doneness, about 18 to 20 minutes per
pound for rare; 20 to 22 minutes per pound per medium. Remove
roast from oven when meat thermometer registers 135°F for
rare or 155°F for medium.
- Tent with foil and allow roast to stand
15 to 20 minutes in warm place before carving. (Roast will continue
to rise about 5°F in temperature to 140°F | 60°C
for rare and 160°F | 70°C for medium.)
- While roast is standing, remove rack from
roasting pan; drain off fat. Add shallots to pan drippings; cook
and stir over medium heat 2 to 3 minutes. Deglaze pan by adding
broth and Madeira and stirring until meat juices attached to
pan are dissolved. Add tomato paste; continue cooking over medium-high
heat until liquid is reduced to 3/4 cup.
- Serve Madeira sauce with roast. Garnish
roast with apple slices and Italian parsley, if desired.
Makes 10 servings.
Note: A boneless beef rib eye roast will
yield three to four 3-ounce cooked servings per pound.
Recipe and photograph provided courtesy
of Beef Industry Council.
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