BEEF RIB EYE ROAST WITH RED WINE MUSHROOM SAUCE

Steps:

• 1. About 1 1/2 hours before serving: sprinkle roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• 2. Place boneless beef rib eye roast, fat side up, on rack in open roasting pan.
• 3. Insert meat thermometer so bulb is centered in thickest part, but not resting in fat.
• 4. Do not add water.
• 5. Do not cover.
• 6. Roast in 350 degree oven to desired degree of doneness.
• 7. Allow 18 to 20 minutes for rare; 20 to 22 minutes for medium.
• 8. About 15 minutes before serving, remove roast when meat thermometer registers 135 degrees for rare; 155 degrees for medium.
• 9. Tent with aluminum foil; allow roast to \"stand\" 15 minutes in warm place before carving.
• 10. Roast should continue to rise about 5 degrees in temperature to 140 degrees for rare, 160 degrees for medium.
• 11. While roast is standing, remove rack from roasting pan; skim fat.
• 12. Add onions to pan drippings; place roasting pan over medium high heat on top of range.
• 13. Cook onions, stirring occasionally, until tender, about 3 minutes.
• 14. Add wine; bring to boil; cook about 3 minutes or until thickened.
• 15. Combine cornstarch and remaining salt and pepper.
• 16. Gradually add beef broth to cornstarch mixture, stirring constantly; add to wine mixture in roasting pan.
• 17. Continue cooking.
• 18. Stir in mushrooms and parsley.
• 19. Pour into serving container.
• 20. Carve rib eye roast into thin slices.
• 21. Serve with red wine and mushroom sauce.