Rib-Eye Roast with Chianti Pan Vegetables and Balsamic Glaze

Name: Rib-Eye Roast with Chianti Pan Vegetables and Balsamic Glaze
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 631 milliliters balsamic vinegar; 680 grams carrots, peeled, cut into 2-inch-long pieces; 1 Tbsp (packed) dark brown sugar; 237 milliliters dry red wine (such as Chianti); 6 Tbsps olive oil; 2 mediums onions, unpeeled, quartered lengthwise; 79 milliliters chopped fresh Italian parsley; 907 grams red-skinned baby potatoes; 2 kilograms boneless rib-eye roast, trimmed and tied, room temperature

Rib-Eye Roast with Chianti Pan Vegetables and Balsamic Glaze might be just the main course you are searching for. One portion of this dish contains approximately 61g of protein, 51g of fat, and a total of 914 calories. This gluten free and dairy free recipe serves 8. A mixture of rib-eye roast, red-skinned baby potatoes, brown sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Combine vinegar, wine, and sugar in heavy large saucepan. Bring to boil over medium heat, stirring to dissolve sugar. Boil until syrupy and reduced to 3/4 cup, about 25 minutes.

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Vinegar

Sugar

Wine

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Sauce Pan

Remove from heat. (Balsamic glaze can be made 1 day ahead. Cover and let stand at room temperature.)

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Balsamic Glaze

Position 1 rack in center and 1 rack in bottom third of oven; preheat to 325°F. Toss potatoes, carrots, and onions with oil in large bowl to coat. Scatter vegetables on large rimmed baking sheet.

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Vegetable

Potato

Carrot

Onion

Cooking Oil

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Baking Sheet

Bowl

Oven

Sprinkle with salt and pepper.

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Salt And Pepper

Place on lower rack and roast 35 minutes, stirring occasionally.

Set meat on rack set in roasting pan.

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Meat

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Roasting Pan

Sprinkle with salt and pepper.

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Salt And Pepper

Place on center rack and roast until thermometer inserted into center registers 125°F; continue roasting vegetables until tender, about 1 hour 40 minutes.

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Vegetable

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Kitchen Thermometer