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

Beer-Buttered Roasted Rib-Eye with Beer and Cider Sauce
Photo by Scott Phillips

Ingredients

  • ¼ tsp. freshly ground black pepper
  • 1-½ tsp. freshly ground black pepper
  • 1 Tbs. ground coriander
  • 2 yellow onions, diced (about 2 cups)
  • 3 T bs. kosher salt
  • 3 medium cloves garlic, minced
  • 6 oz. (12 Tbs.) unsalted butter, thinly sliced
  • + 11 more ingredients
    • 1 tsp. kosher salt
    • One 4- to 5-lb. boneless rib-eye beef roast
    • 1-½ cups dark beer
    • 1 Tbs. sweet paprika
    • ½ cup apple cider
    • ¼ cup Worcestershire sauce
    • 2-¼ cups dark beer
    • 1 Tbs. dry mustard
    • 1/3 cup unsulfured molasses
    • 2 bay leaves
    • ¼ cup apple cider vinegar

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.

View full recipe at Fine Cooking

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