Beef Rib Eye Roast With Mushroom Sauce Recipe


MethodMain Ingredient


 Bourbon1⁄4 Cup (4 tbs)
 Lemon juice1 Tablespoon
 Steak sauce1 Tablespoon
 Garlic salt1⁄2 Teaspoon
 Lemon pepper seasoning1⁄2 Teaspoon
 Cayenne pepper1⁄4 Teaspoon
 Beef rib eye roast5 Pound (1 Piece)
 Fresh mushrooms1⁄2 Pound, sliced
 Water1⁄2 Cup (8 tbs)
 Instant beef bouillon granules2 Teaspoon
 Browning sauce2 Teaspoon
 Cornstarch2 Tablespoon
 Water1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 5339 Calories from Fat 2345

% Daily Value*

Total Fat 260 g400%

Saturated Fat 103.5 g517.7%

Trans Fat 0 g

Cholesterol 1837.6 mg

Sodium 5525.7 mg230.2%

Total Carbohydrates 45 g14.9%

Dietary Fiber 3 g11.9%

Sugars 10.5 g

Protein 633 g1266.8%

Vitamin A 10.5% Vitamin C 21%

Calcium 19.8% Iron 364.2%

*Based on a 2000 Calorie diet


In 4-cup glass measure, combine bourbon, 1 cup water, lemon juice, steak sauce, garlic salt, lemon pepper and cayenne pepper.
Pierce roast with a fork in several places.
Place meat in 2 quart oblong glass baking dish.
Pour marinade over roast and cover.
Marinate in refrigerator 8 hours, turning occasionally.
Drain and reserve 1/2 cup marinade.
Insert metal accessory rack.
Place roast on trivet in 2 quart oblong glass baking dish.
Cook to desired doneness according to directions in chart
Mushroom Sauce: In 1 1/2 quart casserole, combine reserved marinade, mushrooms, 1/2 cup water, bouillon granules and browning sauce.
Microwave at high (10) 2 to 3 minutes.
Combine cornstarch and 1/4 cup water; stir into mushroom mixture.
Microwave at high (10) 2 to 3 minutes, until thickened, stirring every minute.