Ingrédients pour Beef Rib Eye Roast With Potatoes Mushrooms And Pan Gravy
- 6 - 8 cloves garlic, sliced
- 3 1/2 - 4 lb beef rib eye roast
- 1 1/2 tablespoons olive oil
- 1 teaspoon seasoning salt
- 1 teaspoon fresh ground black pepper
- 1/4 cup beef broth
- 1 1/2 lbs small potatoes, quartered
- 1 tablespoon olive oil
- 1 lb button mushrooms, sliced
- 1/4 cup unsalted butter, softened
- 1/4 cup all-purpose flour
- 2 cans beef broth (14.5 oz each)
- 1 tablespoon tomato paste (optional)
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Comment préparer Beef Rib Eye Roast With Potatoes Mushrooms And Pan Gravy
- Make slits in the roast and stuff with garlic slices.
- Rub the roast with olive oil, then season generously with salt and pepper.
- Place the roast in a shallow roasting pan, fat side up.
- Allow the beef to come to almost room temperature (at least 2-3 hours).
- Preheat oven to 350°F (175°C).
- Pour 1/4 cup beef broth into the bottom of the roasting pan.
- Insert a meat thermometer into the center of the roast.
- Cook the roast for 40 minutes.
- Toss potatoes with 1 tablespoon olive oil, salt, and pepper. Add to the pan, stirring to coat with meat juices. Continue cooking for 20 minutes.
- Add sliced mushrooms to the pan, stirring to coat. Continue cooking for another 40-50 minutes, or until the roast reaches your desired internal temperature (use a meat thermometer: 130°F for medium-rare, 140°F for medium, 150°F for medium-well).
- Remove the roast to a cutting board and let rest for 10-15 minutes before slicing. Transfer potatoes and mushrooms to a platter.
- Pour pan juices into a small saucepan. Skim off any excess fat.
- Add 2 cans of beef broth to the pan juices and bring to a boil.
- Reduce heat and simmer for 3 minutes.
- In a small bowl, whisk together softened butter and flour until smooth. Stir into the saucepan with tomato paste (if using).
- Whisk gently until the gravy thickens.
- Slice the beef and serve with gravy, mushrooms, and potatoes.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
16g
Fat
118g
Carbs
13g
