5 pounds beef rib eye roast
2 cloves garlic, crushed
1 teaspoon salt
1 teaspoon black pepper, cracked
1 teaspoon dried thyme leaves, crushed
1/2 teaspoon dried tarragon leaves, crushed
1/4 cup shallots, finely chopped
1 cup ready-to-serve beef broth
1/2 cup Madeira wine
1 tablespoon tomato paste
Apple slices, if desired
Italian parsley, if desired
Servings: 12
Combine garlic, salt, pepper, thyme and tarragon to form paste; rub evenly over surface of beef rib roast. Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer into thickest part of roast, not touching fat. Do not add water. Do not cover. Roast in 350 degrees F (moderate) oven to desired degree of doneness. Allow 18 to 20 minutes per pound for rare; 20 to 22 minutes per pound for medium. Remove roast when meat thermometer registers 135 degrees F for rare; 155 degrees F for medium. Cover roast with aluminum foil tent and allow to stand 15 to 20 minutes. Roast will continue to rise approximately 5 degrees F in temperature to reach 140 degrees F for rare; 160 degrees F for medium.
Meanwhile skim and discard fat from drippings in roasting pan. Add shallots; cook over medium heat 2 to 3 minutes, stirring occasionally. Increase heat to medium-high. Deglaze pan by adding beef broth and Madeira wine to pan, stirring to dissolve browned meat juices attached to pan. Add tomato paste; continue cooking until liquid is reduced to 3/4 cup, stirring frequently. Trim excess fat from roast before carving. Serve roast with sauce.
Garnish roast with apple slices and Italian parsley.
Preparation Time: 15 minutes
Notes: A beef rib eye roast will yield three 3-ounce cooked, trimmed servings per pound.
2 cloves garlic, crushed
1 teaspoon salt
1 teaspoon black pepper, cracked
1 teaspoon dried thyme leaves, crushed
1/2 teaspoon dried tarragon leaves, crushed
1/4 cup shallots, finely chopped
1 cup ready-to-serve beef broth
1/2 cup Madeira wine
1 tablespoon tomato paste
Apple slices, if desired
Italian parsley, if desired
Servings: 12
Combine garlic, salt, pepper, thyme and tarragon to form paste; rub evenly over surface of beef rib roast. Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer into thickest part of roast, not touching fat. Do not add water. Do not cover. Roast in 350 degrees F (moderate) oven to desired degree of doneness. Allow 18 to 20 minutes per pound for rare; 20 to 22 minutes per pound for medium. Remove roast when meat thermometer registers 135 degrees F for rare; 155 degrees F for medium. Cover roast with aluminum foil tent and allow to stand 15 to 20 minutes. Roast will continue to rise approximately 5 degrees F in temperature to reach 140 degrees F for rare; 160 degrees F for medium.
Meanwhile skim and discard fat from drippings in roasting pan. Add shallots; cook over medium heat 2 to 3 minutes, stirring occasionally. Increase heat to medium-high. Deglaze pan by adding beef broth and Madeira wine to pan, stirring to dissolve browned meat juices attached to pan. Add tomato paste; continue cooking until liquid is reduced to 3/4 cup, stirring frequently. Trim excess fat from roast before carving. Serve roast with sauce.
Garnish roast with apple slices and Italian parsley.
Preparation Time: 15 minutes
Notes: A beef rib eye roast will yield three 3-ounce cooked, trimmed servings per pound.
