| 1 | Sprinkle roast with salt and pepper. |
| 2 | Place roast, fat side up on a rack in a shallow roasting pan in a 350 °F oven for 1 ?hours or 20 min./lb. |
| 3 | Until a meat thermometer inserted in center, registers 135 °F for med-rare; or 150 °F for medium doneness. |
| 4 | Let roast stand tented with foil for 15 min. before carving. |
| 5 | While roast is standing, skim fat from pan juices; add chopped onion to drippings in roasting pan and cook until tender, about 3 min., over med-high on stove top. |
| 6 | Add wine; bring to a boil and cook 3 min. dissolve cornstarch in beef broth. |
| 7 | Stirring constantly, add broth mixture to wine in roasting pan. |
| 8 | Stir in mushrooms and parsley. |
| 9 | Salt and pepper to taste. |
| 10 | Heat. |
| 11 | Carve rib eye roast into thin slices and serve with sauce. |
| 12 | Serving suggestion: broccoli rice casserole and roasted onions. |
| 13 | Serves 4 to * cookfdn brings you this recipe with permission |
