Oven Baked Rib Eye Roast with Beer Mushroom Gravy

2013-06-22
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 1:45 h
  • Ready In : 1:55 h

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(about 4 pounds(1,75 kg))
  • 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 to cool 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. Add remaining ingredients(beer,water,tomato juice and onion soup mix). Stir to prevent flour from sticking. 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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