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Roasted Beef with Caramelized Shallots
- 5- 3/4 lbs. boneless ribeye roast (with fat) tied, if desired
- Coarse salt and ground pepper
- 2 lbs. shallots peeled and halved
- 2 teaspoons light-brown sugar
- 2 teaspoons balsamic vinegar
- 1 cup dry red wine
- 2 tablespoons Dijon mustard
Directions:View on PBS Food
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