Recipes Ingredients Meat & Poultry Beef Recipes Roast Beef with Caramelized Shallots 3.6 (171) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 2 hrs Servings: 12 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. Ingredients 5 ¾ 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 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. 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. Print