Oven Baked Rib Eye Roast with Beer Mushroom Gravy

oven baked rib eye roast with beer mushroom gravy
  • Yield: 8
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 1:45 h
  • Ready In: 1:55 h

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Nutritional Info

This information is per serving.

  • Calories

    235
  • Fat

    17 g
  • Saturated Fat

    7.2 g
  • Polyunsaturated Fat

    6.5 g
  • Cholesterol

    68 mg
  • Sodium

    46 mg
  • Potassium

    251 mg
  • Carbohydrate

    0 g
  • Fiber

    0 g
  • Sugars

    0 g
  • Protein

    21 g

Oven baked rib eye roast with beer mushroom gravy. Oven baked beef roast with delicious homemade beer mushroom gravy.

Ingredients

  • 1 teaspoon dry mustard
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon Worcestershire sauce
  • 1 rib eye roast
  • For Beer Mushroom Gravy:
  • 2 tablespoons olive oil
  • 1 pound (480 g) mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 12 oz (360 ml) bottle beer
  • 1 cup (250 ml) cold water
  • 1/2 cup (125 ml) tomato juice or tomato sauce
  • 1½ oz (45ml) package dry onion soup mix
  • salt and freshly ground black pepper,to taste

Method

Step 1

In a small mixing bowl, combine dry mustard, black pepper, and Worcestershire sauce. Stir well and rub over roast.

Step 2

Preheat oven to 350° F (180° C).

Step 3

Place roast on a rack over broiler pan. Cook meat in a preheated oven for 1-1½ hours.

Step 4

Remove cooked roast to a carving board, cover with aluminum foil and allow cooling before carving (for about 15 minutes).

Step 5

While meat is roasting, prepare beer mushroom gravy. In a large nonstick skillet, heat butter over medium-high heat. Add mushrooms and cook, stirring occasionally, for 8-10 minutes. Add flour and cook, stirring, for 3 minutes more. Stir in remaining ingredients (beer, water, tomato juice, and onion soup mix). Bring mixture to a boil. Reduce heat and simmer for 15-20 minutes, until onions have softened. Season to taste with salt and black pepper.

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