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Roast Beef with Caramelized Shallots

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This holiday-worthy roast features shallots that become very tender when roasted; tossed with balsamic vinegar and brown sugar, they taste like sweet onion jam.

  • Prep:
  • Total Time:
  • Servings: 12

Source: Everyday Food, December 2004

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

  1. Preheat oven to 500 degrees. Season beef with salt and pepper. Place in a large roasting pan; roast until golden brown, about 30 minutes.

  2. 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.

  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.

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 Add a comment

  • MS10455352
    25 DEC, 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!
    Reply
  • Icarus2
    25 DEC, 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.
    Reply