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Beer-Roasted Rib Eye

  • Prep 30 min
  • Total 6 hr 0 min
  • Ingredients 16
  • Servings 12

Ingredients

Marinade

1
bottle (12 oz) beer
2
white onions, chopped (2 cups)
2
large cloves garlic, finely chopped
1/4
cup packed brown sugar
2
teaspoons salt
1
teaspoon dried thyme leaves
1/2
teaspoon freshly ground black pepper
2
dried bay leaves

Beef Roast

1
boneless beef rib eye roast (3 lb), fat trimmed

Sauce

3
tablespoons butter, softened
3
tablespoons Gold Medal™ all-purpose flour
1
bottle (12 oz) beer
1 1/2
cups Progresso™ beef-flavored broth (from 32-oz carton)
2
tablespoons packed brown sugar
2
tablespoons Dijon mustard
2
teaspoons balsamic vinegar

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
90mg
29%
Sodium
630mg
26%
Potassium
300mg
9%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Sugars
8g
Protein
28g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Serve with steamed buttered green beans.

Love beef? How about a wonderful marinated roasted rib eye? With the beer-mustard sauce this will be a hit for your guests.

When removing the beef from the marinade, make sure to also remove the onions.

Directions

  • 1 In large glass bowl, mix Marinade ingredients. Place beef in resealable food-storage plastic bag. Add marinade; seal bag. Place in 13x9-inch (3-quart) glass baking dish. Refrigerate 4 to 8 hours, turning beef occasionally.
  • 2 Heat oven to 375°F. Remove beef from marinade; place in baking dish. Remove any onion from beef. Discard marinade.
  • 3 Roast 1 hour to 1 hour 30 minutes or until meat thermometer inserted in center reads 125°F to 135°F. Cover; let stand 20 minutes.
  • 4 Meanwhile, in 3-quart saucepan, melt butter over medium-high heat. Beat in flour with whisk until smooth. Gradually stir in beer and broth. Stir in remaining Sauce ingredients. Heat to boiling. Reduce heat; cook, stirring occasionally, until sauce thickens slightly or to desired consistency.
  • 5 Cut beef across grain into thin slices. Serve beef with sauce.

Love beef? How about a wonderful marinated roasted rib eye? With the beer-mustard sauce this will be a hit for your guests.

Rate and Comment

Love beef? How about a wonderful marinated roasted rib eye? With the beer-mustard sauce this will be a hit for your guests.