Roast Rib Eye with Caramelized Shallots and Garlic Rosemary Mashed Potatoes

Roast Rib Eye with Caramelized ShallotsEveryday Food, December 2004

• Prep Time30 minutes
• Total Time2 hours
• YieldServes 12

Ingredients

• 5 3/4 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

1. Preheat oven to 500 degrees. Season beef with salt and pepper. Place in a large roasting pan; roast until golden brown, about 30 minutes.
2. 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.
3. 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.
4. 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 Note

Searing the roast at high heat before cooking it slowly in the oven makes the meat very tender and moist. The bits in the pan are then incorporated into a flavorful sauce.

Johnny Garlic's Famous Garlic and Rosemary Mashed potatoes

Recipe courtesy Guy Fieri, 2007

Prep Time:

25 min

Inactive Prep Time:

--

Cook Time:

25 min

Level:

Easy

Serves:

about 8 to 10 servings

Ingredients

• 5 pounds potatoes, Yukon gold, washed and cut in 2 to 3-inch pieces
• 2 tablespoons olive oil
• 4 tablespoons garlic, minced
• 2 teaspoons freshly minced rosemary leaves
• 1/2 cup skim milk
• 2 teaspoons salt
• 1 teaspoons white pepper
• 1/4 cup chives

Directions

Add cut potatoes into a large pot and cover by about 1-inch with cold water. Place over medium heat and simmer (do not boil) potatoes for 15 minutes or until fork tender.

Strain potatoes from pot, and set aside. In same pot add oil, garlic and rosemary. Lightly saute over medium heat. When slightly brown add potatoes back to the pot, and mix with garlic and rosemary.

Remove from heat, add milk, salt and pepper, and mash with potato masher. Garnish with chives.

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