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    You are in: Home / Recipes / Herbed Rib Eye Roast With Red Wine Gravy Recipe
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    Herbed Rib Eye Roast With Red Wine Gravy

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    • on April 06, 2012

      Made this for dinner last night. The flavor of the roast with the fresh herbs was wonderful. However, I learned one must really watch the cut of beef you choose. I normally fix all of my roasts in the crock pot, so if they are a tougher cut it really does not matter because the slow cooking eventually makes any meat just fall apart. That does not happen when you cook a roast in the oven. I made the gravy as written, but felt that the red wine was a bit over powering for my taste. The next time I make this I will increase the amount of beef stock and cut the wine in half. I did end up with left over gravy, so I put it in the freezer. I plan on making beef stew next week, and will add it to the pot with additional stock instead of making a tomato base broth. Thank you for posting your recipe. Made and reviewed for Spring PAC 2012.

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    Nutritional Facts for Herbed Rib Eye Roast With Red Wine Gravy

    Serving Size: 1 (288 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 529.8
    Calories from Fat 222
    Total Fat 24.6 g
    Saturated Fat 9.0 g
    Cholesterol 211.0 mg
    Sodium 561.1 mg
    Total Carbohydrate 4.7 g
    Dietary Fiber 0.2 g
    Sugars 0.2 g
    Protein 67.4 g

    The following items or measurements are not included:


    thyme leaves

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