No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roast Beef with Caramelized Shallots

The beef and shallots are delicious together, but you can also serve either one by itself. 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.

  • Prep:
  • Total Time:
  • Servings: 12
Roast Beef with Caramelized Shallots

Source: Everyday Food, December 2004


  • 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


  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 Note

Searing the roast at high heat before cooking it slowly in the oven makes the meat very tender and moist. The bits in the pan are then incorporated into a flavorful sauce.

Reviews (1)

  • 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.

Related Topics