Mr.Food 12-10-13

Published 12/11 2013 07:44AM

Updated 12/11 2013 07:52AM

Serves: 8
Cooking Time: 1 hr 45 min

What You'll Need:
1 (4- to 6-pound) boneless beef rib eye or Delmonico roast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon salt
2 teaspoons coarsely
ground black pepper
1 cup dry red wine or water

What To Do:
Preheat oven to 350 degrees F. In a large roasting pan, place beef fat side up. In a small bowl, combine remaining ingredients except wine; mix well. Rub spice blend evenly over surface of meat. Place a meat thermometer so that tip is centered in roast. Roast beef about 25 minutes per pound, or until thermometer reaches 140 degrees for medium-rare, or to desired doneness. Remove pan from oven and transfer beef to a cutting board; let stand 15 to 20 minutes to rest. Meanwhile, add red wine to pan. Stir to loosen any particles and return to oven 5 minutes. Once beef is done resting, carve against the grain and serve with pan drippings.

Notes Our Test Kitchen likes to add a couple of tablespoons of peppercorns to the pan before returning sauce to the oven for the last 5 minutes

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