Roast Beef With Caramelized Shallots
"From Everyday Food. I've yet to try it, but I think it would make a lovely holiday meal."
- Ready In:
- 2hrs 30mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 5 3⁄4 lbs boneless rib-eye roast, tied if desired
- 2 lbs shallots, peeled, and halved if large
- 2 teaspoons light brown sugar
- 2 teaspoons balsamic vinegar
- 1 cup dry red wine
- 2 tablespoons Dijon mustard
- coarse salt
- pepper
directions
- Preheat oven to 500 degrees. Season beef with salt and pepper. Place in a large roasting pan; roast until golden brown, about 30 minutes.
- Reduce heat to 325. Place shallots around beef, roast until an instant read thermometer inserted in thickest part of roast registers 130 for medium-rare, 1 to 1 1/4 hours, turning shallots with tongs after 30 minutes.
- Transfer beef to platter; tent loosely with foil. Transfer shallots to a shallow bowl (continue cooking if not golden brown). Toss with sugar and vinegar; season with salt and pepper. Cover with foil to keep warm.
- Pour fat off pan. Add wine, cook over medium heat til syrupy, scraping pan, 2-4 minutes. Add 2 cups water; cook til reduced by half, 4-8 minutes. Strain into a small bowl; whisk in mustard and any accumulated juices from beef. Season with salt and pepper, serve with beef and shallots.
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RECIPE SUBMITTED BY
I am a former retail management slave who is now a stay at home mom who absolutely loves her job. I have an eight year old, a two year old and a nine month old who all bring their own kind of joy to my life. My favorite thing in the world is to cook. We have a real, from scratch family dinner almost every night. Please don't be offended if I somewhat change a recipe in my review. I look at recipes sort of as guidelines, and alter them according to inspiration. I've received alot of helpful advice from reviews, that's why I share what I've done differently. With my little ones I'm pretty busy, but I LOVE this site and plan on being even more active as they get older.
