Beer-Buttered Roasted Rib-Eye with Beer and Cider Sauce

Treat your guests to the most flavorful roast beef they've ever had—thanks to a surprise ingredient. Like salt, alcohol brings out the flavor in food. In this hearty roast, beer is used three ways—as a marinade, for basting, and in the sauce.

For the marinade

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  2-1/4 cups dark beer
  
  


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  2 yellow onions, diced (about 2 cups)
  
  


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  1/3 cup unsulfured molasses
  
  


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  3 medium cloves garlic, minced
  
  


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  3 T bs. kosher salt
  
  


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  2 bay leaves
  
  


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  1/4 tsp. freshly ground black pepper
  
  


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  One 4- to 5-lb. boneless rib-eye beef roast
  
  

For the rub

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  1 Tbs. sweet paprika
  
  


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  1 Tbs. ground coriander
  
  


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  1 Tbs. dry mustard
  
  


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  1-1/2 tsp. freshly ground black pepper
  
  


• 
  
  1 tsp. kosher salt
  
  

For the sauce

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  6 oz. (12 Tbs.) unsalted butter, thinly sliced
  
  


• 
  
  1-1/2 cups dark beer
  
  


• 
  
  1/2 cup apple cider
  
  


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  1/4 cup apple cider vinegar
  
  


• 
  
  1/4 cup Worcestershire sauce
  
  

Make the marinade

In a large bowl, combine the beer, onions, molasses, garlic, salt, bay leaves, pepper, and 1-1/4 cups water. Add the beef, cover, and refrigerate for 4 to 6 hours, turning occasionally.

Make the rub

In a small bowl, combine the rub ingredients. Remove the beef from the marinade, pat dry, and rub all over with the spice mixture. Put the meat on a rack set in a roasting pan and let stand at room temperature for 1 hour.

Begin the sauce

Melt 6 Tbs. of the butter in a 2-quart saucepan over low heat. Add the beer, cider, vinegar, and Worcestershire and stir to combine. Remove from the heat. Transfer half of the sauce to a 2-cup liquid measure and set aside.

Roast the beef

Position a rack in the center of the oven and heat the oven to 425°F. Roast the meat, basting every 20 minutes with the reserved sauce in the measuring cup, until an instant-read thermometer inserted in the meat reads 125°F to 135°F for rare to medium rare, 1-1/4 to 1-3/4 hours. Transfer the roast to a carving board and let rest for 15 to 20 minutes.

Finish the sauce

Meanwhile, bring the sauce left in the saucepan to a boil over medium-high heat. Boil until reduced to 2/3 cup, about 5 minutes. Reduce the heat to low and swirl in the remaining 6 Tbs. butter.


Slice the roast thinly against the grain and serve with the sauce.