Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Boneless Beef Rib Eye Roast
1/2 ts Salt
1 ts Pepper
1/2 c Chopped onion
1/2 c Dry red wine
1 tb Cornstarch
1 cn Single strength beef broth
-(13 3/4-oz. can)
4 oz Mushroom pieces and stems
-(canned), drained
1 tb Chopped parsley

Sprinkle roast with salt and pepper. Place roast, fat side up on a
rack in a shallow roasting pan in a 350 degree F oven for 1 1/4 hours
or 20 min./lb. until a meat thermometer inserted in center, registers
135 degrees F for med-rare; or 150 degrees F for medium doneness. Let
roast stand tented with foil for 15 min. before carving. While roast
is standing, skim fat from pan juices; add chopped onion to drippings
in roasting pan and cook until tender, about 3 min., over med-high on
stove top. Add wine; bring to a boil and cook 3 min. Dissolve
cornstarch in beef broth. Stirring constantly, add broth mixture to
wine in roasting pan. Stir in mushrooms and parsley. Salt and pepper
to taste. Heat. Carve rib eye roast into thin slices and serve with
sauce.

Serving Suggestion: Broccoli Rice Casserole and Roasted Onions.
Serves 4 to 6.

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