Reviews (2) Add Rating & Review 171 Ratings 5 star values: 38 4 star values: 63 3 star values: 46 2 star values: 19 1 star values: 5 Martha Stewart Member Rating: Unrated 12/25/2016 Made this for Christmas dinner, added about an hour since we had 10 lb roast. The gravy wasn't really used but the roast and shallots were delicious! Martha Stewart Member Rating: 5 stars 12/25/2011 I used this recipe to direct how to cook the roast, not season it, and it came out GREAT for our Christmas Eve dinner. My roast was 3.6 lbs, and it cooked for 30 mins at 500 degrees, then about 55 minutes at 350 degrees, rested for 20 mins. I seasoned it very simply with 2 tbs multicolored black pepper and 1 tbs kosher salt - rubbed all over. Perfectly cooked and delicious with its own au jus.
Back to Roast Beef with Caramelized Shallots All Reviews for Roast Beef with Caramelized Shallots - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Roast Beef with Caramelized Shallots Recipe Summary prep: 30 mins total: 2 hrs Servings: 12
Ingredients Ingredient Checklist 5 3/4 pounds boneless rib-eye roast (with fat), tied, if desired Coarse salt and ground pepper 2 pounds shallots, peeled and halved, if large 2 teaspoons light-brown sugar 2 teaspoons balsamic vinegar 1 cup dry red wine 2 tablespoons Dijon mustard
Cook’s Notes To cook just the shallots, toss with some oil before roasting as instructed. To prepare the shallots, slice off stem ends with a sharp paring knife, and peel back skins.
Gallery Roast Beef with Caramelized Shallots
Recipe Summary prep: 30 mins total: 2 hrs Servings: 12
Gallery
Roast Beef with Caramelized Shallots
Roast Beef with Caramelized Shallots
Roast Beef with Caramelized Shallots
Recipe Summary prep: 30 mins total: 2 hrs Servings: 12
Recipe Summary
prep: 30 mins total: 2 hrs
Servings: 12
prep: 30 mins
total: 2 hrs
prep:
30 mins
total:
2 hrs
Servings: 12
12
Ingredients
Ingredients
- 5 3/4 pounds boneless rib-eye roast (with fat), tied, if desired Coarse salt and ground pepper 2 pounds shallots, peeled and halved, if large 2 teaspoons light-brown sugar 2 teaspoons balsamic vinegar 1 cup dry red wine 2 tablespoons Dijon mustard
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 oven temperature to 325 degrees. Place shallots around beef; roast until an instant-read thermometer inserted into thickest part of beef registers 130 degrees. For medium-rare, 1 to 1 1/4 hours more, turning shallots with tongs after about 30 minutes.
Transfer beef to a 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 off fat from pan. Add wine; cook over medium heat until syrupy, scraping bottom of pan, 2 to 4 minutes. Add 2 cups water; cook until reduced by half, 4 to 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.
Cook’s Notes To cook just the shallots, toss with some oil before roasting as instructed. To prepare the shallots, slice off stem ends with a sharp paring knife, and peel back skins.
Cook’s Notes
To cook just the shallots, toss with some oil before roasting as instructed. To prepare the shallots, slice off stem ends with a sharp paring knife, and peel back skins.
Reviews (2)
Add Rating & Review 171 Ratings 5 star values: 38 4 star values: 63 3 star values: 46 2 star values: 19 1 star values: 5
Martha Stewart Member Rating: Unrated 12/25/2016 Made this for Christmas dinner, added about an hour since we had 10 lb roast. The gravy wasn't really used but the roast and shallots were delicious! Martha Stewart Member Rating: 5 stars 12/25/2011 I used this recipe to direct how to cook the roast, not season it, and it came out GREAT for our Christmas Eve dinner. My roast was 3.6 lbs, and it cooked for 30 mins at 500 degrees, then about 55 minutes at 350 degrees, rested for 20 mins. I seasoned it very simply with 2 tbs multicolored black pepper and 1 tbs kosher salt - rubbed all over. Perfectly cooked and delicious with its own au jus.
Reviews (2)
Add Rating & Review 171 Ratings 5 star values: 38 4 star values: 63 3 star values: 46 2 star values: 19 1 star values: 5
Add Rating & Review
171 Ratings 5 star values: 38 4 star values: 63 3 star values: 46 2 star values: 19 1 star values: 5
171 Ratings 5 star values: 38 4 star values: 63 3 star values: 46 2 star values: 19 1 star values: 5
171 Ratings 5 star values: 38 4 star values: 63 3 star values: 46 2 star values: 19 1 star values: 5
5 star values: 38 4 star values: 63 3 star values: 46 2 star values: 19 1 star values: 5
Martha Stewart Member Rating: Unrated 12/25/2016 Made this for Christmas dinner, added about an hour since we had 10 lb roast. The gravy wasn't really used but the roast and shallots were delicious! Martha Stewart Member Rating: 5 stars 12/25/2011 I used this recipe to direct how to cook the roast, not season it, and it came out GREAT for our Christmas Eve dinner. My roast was 3.6 lbs, and it cooked for 30 mins at 500 degrees, then about 55 minutes at 350 degrees, rested for 20 mins. I seasoned it very simply with 2 tbs multicolored black pepper and 1 tbs kosher salt - rubbed all over. Perfectly cooked and delicious with its own au jus.Martha Stewart Member
Rating: Unrated 12/25/2016
Made this for Christmas dinner, added about an hour since we had 10 lb roast. The gravy wasn’t really used but the roast and shallots were delicious!
Rating: Unrated
Rating: 5 stars 12/25/2011
I used this recipe to direct how to cook the roast, not season it, and it came out GREAT for our Christmas Eve dinner. My roast was 3.6 lbs, and it cooked for 30 mins at 500 degrees, then about 55 minutes at 350 degrees, rested for 20 mins. I seasoned it very simply with 2 tbs multicolored black pepper and 1 tbs kosher salt - rubbed all over. Perfectly cooked and delicious with its own au jus.
Rating: 5 stars
All Reviews for Roast Beef with Caramelized Shallots
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roast Beef with Caramelized Shallots
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
