gourmet fridays: roast beef with carmelized shallots

I’m making a version of this for a friend’s birthday dinner this weekend. Yummy yummy.

Roast Beef with Carmelized Shallots
serves 10-12

6 pounds boneless rib-eye roast (with fat), tied, if desired or
9 pounds bone-in rib-eye roast (with fat)
Coarse salt and fresh ground pepper
2 pounds shallots, peeled and halved if large
2 tsp light brown sugar
2 tsp balsamic vinegar
1 cup dry red wine
2 tbsp dijon mustard

1. Preheat oven to 500°. Season beef with salt and pepper. Place in a large roasting pan; roast until golden brown, about 30 minutes.
2. 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. (For bone-in, plan on 2 hours cooking time.)
3. 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.
4. 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.

Recipe origin: Everyday Food