Roasted Beef with Caramelized Shallots


Prep time: 30 Minutes

Total time: 2 Hours

Yield: Serves 12



  • 5- 3/4 lbs. boneless ribeye roast (with fat) tied, if desired
  • Coarse salt and ground pepper
  • 2 lbs. shallots peeled and halved
  • 2 teaspoons light-brown sugar
  • 2 teaspoons balsamic vinegar
  • 1 cup dry red wine
  • 2 tablespoons Dijon mustard


  1. Preheat oven to 500°. Season beef with salt and pepper. Place in a large roasting pan; roast until golden brown, 30 minutes.
  2. Reduce oven temperature to 325° . Place shallots around beef; roast until an instant-read thermometer inserted into thickest part of beef registers 130° for medium-rare, 1 to 1 1/4 hours more, turning shallots with tongs after about 30 minutes.
  3. 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.
  4. 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.

Nutrition Info

Per serving: 143 calories; 9.2 grams fat; 5.8 grams protein; 9.2 grams carbohydrates; 0.1 gram fiber
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