Beef Rib Eye Roast with Madeira Sauce

Name: Beef Rib Eye Roast with Madeira Sauce
Prep time: 15 min
Total time: 15 min
Cuisine: European
Ingredients: 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

3 steps

Prep:15min

Recipe By :Susan Parenti Serving Size : 12 Preparation Time :0:15 Categories : Main Dish Source: “National Cattlemen’s Beef Association” Per Serving (excluding unknown items): 342 Calories; 17g Fat (48.5% calories from fat); 40g Protein; 2g Carbohydrate; trace Dietary Fiber; 93mg Cholesterol; 378mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 1 Fat. NOTES : A beef rib eye roast will yield three 3-ounce cooked, trimmed servings per pound. Nutr. Assoc. : 9042 0 0 0 3159 3158 0 117 4080 0 0 0 “I think this roast sounds delicious. I have not tried it out. I think it would be perfect with you potato latkes, some carrot tzimmes and purple string beans (yes, there is such a thing!). For dessert? Chanukah cookies, of course!” ~ Marilyn Sultar

Updated at: Thu, 17 Aug 2023 04:58:41 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories248.3 kcal (12%)

Total Fat11.6 g (17%)

Carbs1.5 g (1%)

Sugars0.8 g (1%)

Protein33.2 g (66%)

Sodium365.8 mg (18%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

5 poundsbeef rib eye roast

2 clovesgarlic

crushed

1 teaspoonsalt

1 teaspoonblack pepper

cracked

1 teaspoondried thyme leaves

crushed

½ teaspoondried tarragon leaves

crushed

¼ cupshallots

finely chopped

1 cupbeef broth

ready-to-serve

½ cupmadeira wine

1 tablespoontomato paste

Instructions

Step 1

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.

Step 2

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.

Step 3

Garnish roast with apple slices and Italian parsley.

View on “National Cattlemen’s Beef Association”

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