Rib Eye Roast, Pan Vegetables & Balsamic Glaze

The rib eye roast is from the rib section (ribs 6 through 12), it is basically a prime rib roast with the bones removed so is often called a boneless rib roast. The rib is a naturally tender, rich flavored cut that is enjoyed by beef lovers worldwide. The glaze can be made a day ahead; it is intensely flavored, so use it sparingly


  • balsamic vinegar  ·  2½ cups 
  • Williamson Shiraz red wine (must be this wine)  ·  1 cup 
  • dark brown sugar (packed)  ·  1 tablespoon 
  • red-skinned baby potatoes  ·  2 pounds 
  • carrots, peeled, cut into 2 inch long pieces  ·  1½ pounds 
  • onions, unpeeled, quartered lengthwise  ·  2 whole 
  • olive oil  ·  6 tablespoons 
  • 5-lb boneless rib-eye roast, trimmed and tied, room temperature  ·  1 whole 
  • chopped fresh Italian parsley  ·  1/3 cup 


This step is optional. To bring out additional flavor and produce a more buttery texture you can dry age the roast for a few days. Age the beef in the refrigerator by leaving it uncovered on a wire rack over a pan to catch the drippings for at least a day or as long as 3-4 days . When you are ready to cook the rib roast, remove from the refrigerator one hour before cooking and trim off any dried pieces after the aging. It is common for a roast to lose 5%-15% of its weight during the aging. If you choose to age the roast then you might like to sear it before roasting. Searing the roast in a stove top pan will seal in the juices and remove any bacteria that might have formed during aging..

To make the Glaze, 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 ¾ 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 center and 1 rack in bottom third of oven; preheat to 325 degrees F

Toss potatoes, carrots and onions with oil in large bowl to coat. Scatter vegetables on large rimmed baking sheet or shallow baking pan. Sprinkle with salt and pepper. Place on lower rack and roast 35 minutes, stirring occasionally.

Set meat on rack, set rack in roasting pan.

Sprinkle with salt and pepper. Place on center rack and roast until thermometer inserted into center registers 125 degrees F; continue roasting vegetables until tender, about 1 hour 40 minutes. Transfer meat to cutting board; tent with foil. Let stand 10 minutes. Mix parsley into vegetables.

Cut meat into ½-inch thick slices.

Plate the meat slices and vegetables. Drizzle lightly with balsamic glaze and serve with Williamson Wines Shiraz.

Heritage Shiraz

Heritage Shiraz

Heritage Shiraz is a single-varietal wine from our estate vineyard.