BEEF RIB EYE ROAST WITH
RED WINE AND MUSHROOM SAUCE

3 lb boneless beef rib eye roast
1/2 tsp salt
1 tsp pepper
FOR THE MUSHROOM SAUCE:
1/2 cup chopped onion
1/2 cup dry red wine
1 tbsp cornstarch
1 (13 3/4-oz) can single strength beef broth
1 (4 oz) can mushroom pieces and stems, drained
1 tbsp chopped parsley

Sprinkle roast with salt and pepper. Place roast, fat side up on a rack in a shallow roasting pan in a 350 degree F oven for 1 1/4 hours or 20 minutes per pound until a meat thermometer inserted in center, registers 135 degrees F for medium-rare; or 150 degrees F for medium doneness. Let roast stand tented with foil for 15 minutes. before carving.

TO MAKE THE MUSHROOM SAUCE:
While roast is standing, skim fat from pan juices; add chopped onion to drippings in roasting pan and cook until tender, about 3 minutes, over medium-high on stove top.

Add wine; bring to a boil and cook 3 minutes.

Dissolve cornstarch in beef broth. Stirring constantly, add broth mixture to wine in roasting pan. Stir in mushrooms and parsley. Salt and pepper to taste. Heat.

Carve rib eye roast into thin slices and serve with sauce.

Servings: 4 to 6
Source: Texas Beef Council