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Beer-Buttered Roasted Rib-Eye with Beer and Cider Sauce

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Serves 6-8

  • by from Fine Cooking
    Issue 104

Treat your guests to the most flavorful roast beef they've ever had—thanks to a surprise ingredient. Like salt, alcohol brings out the flavor in food. In this hearty roast, beer is used three ways—as a marinade, for basting, and in the sauce.

For the marinade
  • 2-1/4 cups dark beer
  • 2 yellow onions, diced (about 2 cups)
  • 1/3 cup unsulfured molasses
  • 3 medium cloves garlic, minced
  • 3 T bs. kosher salt
  • 2 bay leaves
  • 1/4 tsp. freshly ground black pepper
  • One 4- to 5-lb. boneless rib-eye beef roast
For the rub
  • 1 Tbs. sweet paprika
  • 1 Tbs. ground coriander
  • 1 Tbs. dry mustard
  • 1-1/2 tsp. freshly ground black pepper
  • 1 tsp. kosher salt
For the sauce
  • 6 oz. (12 Tbs.) unsalted butter, thinly sliced
  • 1-1/2 cups dark beer
  • 1/2 cup apple cider
  • 1/4 cup apple cider vinegar
  • 1/4 cup Worcestershire sauce
Make the marinade

In a large bowl, combine the beer, onions, molasses, garlic, salt, bay leaves, pepper, and 1-1/4 cups water. Add the beef, cover, and refrigerate for 4 to 6 hours, turning occasionally.

Make the rub

In a small bowl, combine the rub ingredients. Remove the beef from the marinade, pat dry, and rub all over with the spice mixture. Put the meat on a rack set in a roasting pan and let stand at room temperature for 1 hour.

Begin the sauce

Melt 6 Tbs. of the butter in a 2-quart saucepan over low heat. Add the beer, cider, vinegar, and Worcestershire and stir to combine. Remove from the heat. Transfer half of the sauce to a 2-cup liquid measure and set aside.

Roast the beef

Position a rack in the center of the oven and heat the oven to 425°F. Roast the meat, basting every 20 minutes with the reserved sauce in the measuring cup, until an instant-read thermometer inserted in the meat reads 125°F to 135°F for rare to medium rare, 1-1/4 to 1-3/4 hours. Transfer the roast to a carving board and let rest for 15 to 20 minutes.

Finish the sauce

Meanwhile, bring the sauce left in the saucepan to a boil over medium-high heat. Boil until reduced to 2/3 cup, about 5 minutes. Reduce the heat to low and swirl in the remaining 6 Tbs. butter.

Slice the roast thinly against the grain and serve with the sauce.

Serving Suggestions

Serve with Skillet-Roasted Rosemary Potatoes on the side and Ginger Cake for dessert.

nutrition information (per serving):
Calories (kcal): 460; Fat (g): fat g 36; Fat Calories (kcal): 320; Saturated Fat (g): sat fat g 18; Protein (g): protein g 21; Monounsaturated Fat (g): 13; Carbohydrates (g): carbs g 8; Polyunsaturated Fat (g): 1.5; Sodium (mg): sodium mg 410; Cholesterol (mg): cholesterol mg 110; Fiber (g): fiber g 1;

Photo: Scott Phillips

This was excellent.. do not skip any steps.. the only thing i did different was for the marinade i sliced the onions and then drained and reserved them. I peeled and sliced lengthwise some carrots and added the onions and carrots approx 1 hr before beef scheduled to be done... amazing.. Served with twice baked potatoes, roasted broccoli spears. will def. do again!

This was excellent.. do not skip any steps.. the only thing i did different was for the marinade i sliced the onions and then drained and reserved them. I peeled and sliced lengthwise some carrots and added the onions and carrots approx 1 hr before beef scheduled to be done... amazing.. Served with twice baked potatoes, roasted broccoli spears. will def. do again!

THE BEST beef roast I've ever made. Not sure if the cut was exceptional or the marinade was responsible for the tender meat. So flavorful and moist. Well worth the effort to treat your guests to something so special. Everyone at my dinner party (7 of us) loved it. Try it - you won't be disappointed.

Oh. Wow. WOW!!! What a delicious roast. It's a lot of work, takes a lot of time, but it's well worth it for a special indulgence. Very intense flavors. I used Samuel Smith's Taddy Porter as the dark beer, and it worked very well. It was also good to drink with the meal. :-)

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