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

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

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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