Wine & Food Pairings
Roasted Beef with Caramelized Shallots
April 2007
Roasted Beef with Caramelized Shallots
Serves 12 | Prep time: 30 minutes | Total time: 2 hours
ingredients
5-¾ pounds boneless ribeye roast (with fat), tied, if desired
Coarse salt and ground pepper
2 pounds shallots, peeled and halved
2 teaspoons light-brown sugar
2 teaspoons balsamic vinegar
1 cup dry red wine
2 tablespoons Dijon mustard
Preheat oven to 500°. Season beef with salt and pepper. Place in a large
roasting pan; roast until golden brown, 30 minutes.
Reduce oven temperature to 325°. Place shallots around beef; roast until an
instant-read thermometer inserted into thickest part of beef registers 130°
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.
Per serving: 143 calories; 9.2 grams fat; 5.8 grams protein; 9.2 grams
carbohydrates; 0.1 gram fiber
FEATURED WINE
Honig 2004 Cabernet Sauvignon is a wonderful match for this easy Sunday dinner of Prime Rib Roast. A wonderfully balanced, medium to full-bodied wine with some up front cherry, ripe red and black fruits with underlying spice and a finish with firm tannins balances the juicy prime rib and sweetness of the caramelized shallots.
This wine is full bodied enough to decant, which brings out its wonderful fruit. This wine will stand up to being open a day or two without missing a beat. It will also benefit for cellaring for up to 10 years.
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