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Perfect Kosher Rib Eye Roast with Red Wine Pan Sauce

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✓ Pesach-friendly. Look for a Pesach hechsher on: garlic powder, wine, broth, margarine. Pesach recipes and menu planner

Meat (Fleishig)

A beef roast with a red wine pan sauce makes an elegant holiday or dinner party centerpiece. The roast is seasoned with garlic and thyme, seared for a deep crust, and roasted gently; the browned bits left in the pan become a glossy sauce with shallots, red wine, broth and fresh thyme.

Sear, Then Roast

A hard sear on all sides builds flavor and color; a moderate oven then cooks the meat evenly. Use a meat thermometer, and remove the roast 5 to 10 degrees before your target, since the temperature keeps rising as it rests. Rest it for at least 15 minutes before slicing.

The Pan Sauce

While the meat rests, soften the shallots and garlic in the roasting pan, then deglaze with red wine, scraping up the browned bits. Add the beef broth and reduce by about half, then finish with pareve margarine and fresh thyme. The sauce can be made up to 2 hours ahead and rewarmed.

Kosher Notes

This is a meat (fleishig) recipe; the margarine should be certified pareve. True tenderloin comes from the hindquarter and is rarely available kosher outside Israel, so kosher butchers usually suggest a mock tender, French roast or rib eye roast for this kind of dish. Roast to temperature rather than time. Leftover slices make excellent sandwiches.

Perfect Kosher Rib Eye Roast with Red Wine Pan Sauce
Restaurant-quality rib eye roast with a rich red wine pan sauce that's surprisingly simple to make at home for kosher entertaining.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Beef
  • 2.5 pounds boneless beef rib eye roast trimmed and tied
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
For the Wine Sauce
  • 2 medium shallots minced
  • 3 cloves garlic minced
  • 1 cup dry red wine kosher certified
  • 1 cup beef broth kosher
  • 2 tablespoons fresh thyme chopped
  • 2 tablespoons margarine kosher pareve
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper

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Method
 

Prepare the Beef
  1. Remove the rib eye roast from refrigerator 30 minutes before cooking to bring to room temperature. Preheat oven to 425°F.
  2. Pat the roast completely dry with paper towels. Combine salt, pepper, garlic powder, and thyme in a small bowl.
  3. Rub the seasoning mixture all over the roast, pressing gently to adhere.
  4. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
  5. Sear the roast on all sides until deep golden brown, about 2-3 minutes per side. Transfer skillet to oven.
Roast and Rest
  1. Roast in preheated oven for 15-20 minutes, or until internal temperature reaches 130°F for medium-rare.
  2. Remove from oven and transfer beef to cutting board. Tent loosely with foil and let rest 10 minutes.
  3. Reserve the skillet with pan drippings for making the sauce.
Make the Wine Sauce
  1. Place the reserved skillet over medium heat. Add minced shallots and cook 2 minutes until softened.
  2. Add garlic and cook 30 seconds until fragrant.
  3. Pour in red wine, scraping up any browned bits from bottom of pan with wooden spoon.
  4. Add beef broth and fresh thyme. Bring to boil, then reduce heat and simmer 8-10 minutes until reduced by half.
  5. Remove from heat and whisk in margarine until glossy. Season with salt and pepper to taste.
  6. Strain sauce through fine-mesh strainer if desired for smoother texture.
Serve
  1. Slice the roast into 1-inch thick portions against the grain.
  2. Arrange on serving platter and drizzle with wine sauce. Serve immediately with remaining sauce on the side.

Notes

For best results, use a meat thermometer to check doneness. Internal temperature will rise 5-10 degrees during resting. Sauce can be made up to 2 hours ahead and reheated gently. Leftover beef makes excellent sandwiches the next day.
A boneless rib eye roast is thicker and richer than tenderloin, so it usually needs 10 to 20 minutes longer in the oven. Rely on a meat thermometer: take it out at 125 to 130°F for medium-rare and let it rest before slicing.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 18g 23%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 580mg 25%
Dietary Fiber 0g
Total Sugars 2g
Protein 42g 84%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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