roast beef with carmelized shallots

this is what i made for christmas dinner this year. it was amazing! my husband is still raving about it! i almost made this without the shallots and sauce (since i, for some reason, cannot make gravy). but DON’T! the shallots and the sauce really compliment the meat and make it amazing! i made a bone-in 9 pound roast, so i’ll add those instructions for you.

Roast Beef with Carmelized Shallots
serves 10-12

6 pounds boneless rib-eye roast (with fat), tied, if desired or
9 pounds bone-in rib-eye roast (with fat)
Coarse salt and fresh ground pepper
2 pounds shallots, peeled and halved if large
2 tsp light brown sugar
2 tsp balsamic vinegar
1 cup dry red wine
2 tbsp dijon mustard

1. Preheat oven to 500°. Season beef with salt and pepper. Place in a large roasting pan; roast until golden brown, about 30 minutes.
2. Reduce oven temperature to 325°. Place shallots around beef; roast until an instant-read thermometer inserted into thickest part of beef registers 130° for medium-rare, 1 to 1 1/4 hours more, turning shallots with tongs after about 30 minutes. (For bone-in, plan on 2 hours cooking time.)
3. Transfer beef to a platter; tent loosely with foil. Transfer shallots to a shallow bowl (continue cooking if not golden brown). Toss with sugar and vinegar; season with salt and pepper. Cover with foil to keep warm.
4. Pour off fat from pan. Add wine; cook over medium heat until syrupy, scraping bottom of pan, 2 to 4 minutes. Add 2 cups water; cook until reduced by half, 4 to 8 minutes. Strain into a small bowl; whisk in mustard and any accumulated juices from beef. Season with salt and pepper; serve with beef and shallots. 

i served this with parmesan smashed potatoes, roasted asparagus, carrots with dill butter, sauteed mushrooms in red wine, and hard, crusty rolls.
recipe origin: Everyday Food.