Name: Rib-Eye Roast with Chianti Pan Vegetables and Balsamic Glaze
Yield: Makes 8 servings
Ingredients: 2 2/3 cups balsamic vinegar; 1 cup dry red wine (such as Chianti); 1 tablespoon (packed) dark brown sugar; 2 pounds red-skinned baby potatoes; 1 1/2 pounds carrots, peeled, cut into 2-inch-long pieces; 2 medium onions, unpeeled, quartered lengthwise; 6 tablespoons olive oil; 1 5-pound boneless rib-eye roast, trimmed and tied, room temperature; 1/3 cup chopped fresh Italian parsley

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Rib-Eye Roast with Chianti Pan Vegetables and Balsamic GlazeBrian Leatart

The glaze can be made a day ahead; it is intensely flavored, so use it sparingly. Take the roast out of the fridge one hour before cooking. What to drink: Merlot or Australian Shiraz.

Recipe notes

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