Roasted Beef with Caramelized Shallots

Every(thurs)day Food Magazine (disaster) dinner.

Looks beautiful, right? Should have been beautiful. It was a mess.

Fortunately, the fault was not in the recipe ~ the fault was not even mine! My roasting dish CRACKED in the oven (see picture below)! Temperature up high, I’m doing laundry, I hear a pop, thought nothing of it, must be the puppy. When I opened the oven to throw in the onions (shallots looked really yucky at the market) I noticed the crack – cracked completely in HALF! Shrieking ensued – my son to the rescue with another roasting pan, meat transferred, onions transferred. All the juices GONE – well, not gone exactly, all over the bottom of my oven.

So this was a debacle on two fronts – my beautiful roasting dish is now trash (or perhaps I should think more like Martha, I should keep it, break it up and make a mosaic trivet out of it) AND my roast has now turned into shoe leather. There was no saving either.

  • 5-¾ pounds boneless ribeye roast (with fat), tied, if desired
  • Coarse salt and ground pepper
  • 2 pounds shallots, peeled and halved
  • 2 teaspoons light-brown sugar
  • 2 teaspoons balsamic vinegar
  • 1 cup dry red wine
  • 2 tablespoons Dijon mustard

NOTE: I Made a much smaller roast, we were feeding only 4. The shallots at the market that morning were pretty grotty looking so I opted for onions.

Preheat oven to 500°. Season beef with salt and pepper. Place in a large roasting pan; roast until golden brown, 30 minutes.

NOTE: POP! And the baking dish does say oven safe and I have used it at high heat in the oven before!

Reduce oven temperature to 325° . Place shallots around beef; roast until an instant-read thermometer inserted into thickest part of beef registers 130° for medium-rare, 1 to 1 1/4 hours more, turning shallots with tongs after about 30 minutes.

Transfer beef to a platter; tent loosely with foil. Transfer shallots to a shallow bowl (continue cooking if not golden brown). Toss with sugar and vinegar; season with salt and pepper. Cover with foil to keep warm.

NOTE: I was too aggravated to do this, though I should have, the yummy onions may have helped – though I doubt it!

Pour off fat from pan. Add wine; cook over medium heat until syrupy, scraping bottom of pan, 2 to 4 minutes. Add 2 cups water; cook until reduced by half, 4 to 8 minutes. Strain into a small bowl; whisk in mustard and any accumulated juices from beef. Season with salt and pepper; serve with beef and shallots.

NOTE: No fat, no juice, no nothing!

My husband and son are champs. Not a single word about how Sahara dry the roast was. Once I said, “THIS IS AWFUL” did a smirk even cross their faces. We mustered our way through and had a pleasant dinner any way – mostly because once I started everyone else around the table had the giggles that Mom had a MAJOR kitchen disaster that could not be saved by turning it into something else!

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One Response

  1. Oh my. I’m so sorry about your roasting pan, and your dinner, and your oven. Ugh. That will probably NOT be fun nto clean. I guess it happens to the best of us every now and then. Better luck next time.

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