Rib-Eye Roast with Chianti Pan Vegetables and Balsamic Glaze Recipe

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Rib-Eye Roast with Chianti Pan Vegetables and Balsamic Glaze
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Ingredients:

Directions:

  1. 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 3/4 cup, about 25 minutes. Remove from heat. (Balsamic glaze can be made 1 day ahead. Cover and let stand at room temperature.)
  2. Position 1 rack in center and 1 rack in bottom third of oven; preheat to 325°F. Toss potatoes, carrots, and onions with oil in large bowl to coat. Scatter vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Place on lower rack and roast 35 minutes, stirring occasionally.
  3. Set meat on rack set in roasting pan. Sprinkle with salt and pepper. Place on center rack and roast until thermometer inserted into center registers 125°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.
  4. Cut meat into 1/2-inch-thick slices. Divide meat slices and vegetables among 8 plates. Drizzle lightly with balsamic glaze and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1042.7 Kcal (4366 kJ)
Calories from fat 604.91 Kcal
% Daily Value*
Total Fat 67.21g 103%
Cholesterol 192.74mg 64%
Sodium 254.24mg 11%
Potassium 1354.25mg 29%
Total Carbs 46.88g 16%
Sugars 25.24g 101%
Dietary Fiber 6.58g 26%
Protein 53.35g 107%
Vitamin C 25.1mg 42%
Vitamin A 2mg 66%
Iron 7.8mg 43%
Calcium 116.4mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25.7
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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