Rib-Eye Roast with Chianti Pan Vegetables and Balsamic Glaze

Rib-Eye Roast with Chianti Pan Vegetables and Balsamic Glaze
Photo by Brian Leatart

Ingredients

  • 1 cup dry red wine (such as Chianti)
  • 2 pounds red-skinned baby potatoes
  • 1 ½ pounds carrots
  • 1 5-pound boneless rib-eye roast, trimmed and tied
  • 2 2/3 cups balsamic vinegar
  • 1 tablespoon dark brown sugar
  • 2 medium onions
  • + 2 more ingredients
    • 6 tablespoons olive oil
    • 1/3 cup fresh Italian parsley

Combine vinegar, wine, and sugar in heavy large saucepan. Bring to boil over medium heat, stirring to dissolve sugar. Boil until syrupy and reduced to 3/4 cup, about 25 minutes. Remove from heat. (Balsamic glaze can be made 1 day ahead. Cover and let stand at room temperature.) Position 1 rack in...

View full recipe at Epicurious

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