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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 205.2
  • Total Fat: 7.1 g
  • Cholesterol: 93.3 mg
  • Sodium: 596.6 mg
  • Total Carbs: 0.8 g
  • Dietary Fiber: 0.2 g
  • Protein: 32.7 g

View full nutritional breakdown of Beef Rib Eye with Mushroom Gravy calories by ingredient
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Beef Rib Eye with Mushroom Gravy

Submitted by: SERENITYCHICK

Introduction

This easy method to cooking beef roast adds flavor and tenderness to the beef. Add the gravy with mushrooms for a special touch. This easy method to cooking beef roast adds flavor and tenderness to the beef. Add the gravy with mushrooms for a special touch.
Number of Servings: 12

Ingredients

    1 tbs. chopped fresh rosemary leaves
    2 garlic cloves, minced
    2 tsp. kosher salt
    1 tsp. freshly ground black pepper
    1 beef rib eye roast (about 4 lbs.)
    1 tbs. vegetable oil
    1 lbs. large white mushrooms, quartered
    1 tbs. butter, softened
    1 tbs. flour
    1 (14-1/2 oz.) can beef broth

Directions

Preheat oven to 350F. In a small bowl mix together the rosemary, garlic, salt, and pepper; spread evenly over the surface of the roast. Place roast, fat-side-up on a rack in a shallow roasting pan. Insert a meat thermometer into the center of the roast, place pan in the center of the oven, and cook for 60 minutes. Remove pan from oven.

Add the mushrooms, stir to coat, and continue cooking for 40 more minutes. Mix together the butter and flour and set aside. Remove roast (thermometer should read 130F) to a cutting surface and let sit 15 minutes before carving. Pour the pan juices (drained from the mushrooms) into a small saucepan and skim off the fat. Add the additional beef broth, bring to a boil and let cook for 3 minutes. Lower the heat, add the butter and flour mixture and whisk carefully to incorporate. Carve beef and serve with gravy and mushrooms.

Serving Size: Serves 12

Number of Servings: 12

Recipe submitted by SparkPeople user SERENITYCHICK.






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