Beer-Roasted Rib Eye

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

Marinade

bottle (12 oz) beer

white onions, chopped (2 cups)

large cloves garlic, finely chopped

1/4

cup packed brown sugar

teaspoons salt

teaspoon dried thyme leaves

1/2

teaspoon freshly ground black pepper

dried bay leaves

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

tablespoons butter, softened

tablespoons Gold Medal™ all-purpose flour

bottle (12 oz) beer

1 1/2

cups Progresso™ beef-flavored broth (from 32-oz carton)

tablespoons packed brown sugar

tablespoons Dijon mustard

teaspoons balsamic vinegar

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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.