Beef Rib Eye Roast with Red Wine and Mushroom Sauce

8-1/2 lb. Beef Rib Roast, or Boneless Standing Rib Roast (serves 10 people)

Marinade:
3 cup dry red wine (Livingston Cellars or Inglenook dry red table wine)
1/4 c rosemary
2 cloves minced garlic
2 tsp garlic pepper
2 tsp salt
1 tsp celery salt
1-2 tsp basil
1 tsp oregano
2 tsp minced onion

Pour marinade over roast, pat to adhere loose herbs. Cook at 350º to 140º inner

temperature (20 min. per lb.) Let sit under a foil tent while preparing sauce.

Sauce:
1/2 cup finely chopped onion
1/2 cup red wine
2 Tbsp cornstarch
1 can beef broth
1 can mushrooms
1 Tbsp chopped parsley

While roast is standing, skim fat from pan juices in broiler pan. Pour scrapings into skillet; add onion and cook until tender, about 3 minutes, over med-high heat on stove. Add wine; bring to boil and cook 3 minutes. Dissolve cornstarch in beef broth. Stirring constantly, add broth mixture to wine in skillet. Stir in mushrooms and parsley. Heat through. Carve roast into thin slices, and serve with sauce.

Thanks Vernalisa