- 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
- 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.
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.