Roasted Beef with Caramelized Shallots

Ingredients

• 5- 3/4 lbs. boneless ribeye roast (with fat) tied, if desired
• Coarse salt and ground pepper
• 2 lbs. shallots peeled and halved
• 2 teaspoons light-brown sugar
• 2 teaspoons balsamic vinegar
• 1 cup dry red wine
• 2 tablespoons Dijon mustard

Instructions

1. 1
   Preheat oven to 500°. Season beef with salt and pepper. Place in a large roasting pan; roast until golden brown, 30 minutes.
2. 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.
3. 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. 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.