American Wagyu Black Grade
NY Manhattan Roast
$179.00
Red Wine and Balsamic Glazed Manhattan Roast
BY: Snake River Farms
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2 hours
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4 to 6 SERVINGS
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oven
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moderate
Ingredients
Red Wine and Balsamic Glazed Manhattan Roast
- 1 cup balsamic vinegar
- 1 cup red wine
- ¼ cup brown sugar
- 2 garlic cloves, crushed
- 1 sprig rosemary
- 2 (1-inch) orange zest strips
- 1 Snake River Farms™ American Wagyu Black Grade Manhattan-Style roast Buy Now
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
Directions
1
Packed with beefy flavor, this recipe for Red Wine and Balsamic Glazed Manhattan Roast is the perfect way to celebrate the holiday season. The glaze is easy to make, with just a handful of ingredients, but adds a subtle sweetness to the roast that pairs well with the other sweet and savory sides.
The roast doesn’t take long to roast and its size allows you to cook it alongside with other dishes, so it doesn’t take up too much valuable oven real estate on the big day.
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2
Position a rack on the lower third of the oven. Preheat oven to 450°F.
2 minutes
3
Combine vinegar, wine, brown sugar, garlic, rosemary and orange zest in a medium saucepan and cook over medium-high heat for 10 to 12 minutes, or until the glaze becomes syrupy. (Watch closely, as the glaze can become too thick or even burn if left unattended. If your glaze becomes too thick to brush onto the roast, add a teaspoon or two of water.) Reserve 2 tablespoons of the glaze.
20
4
Pat the roast dry with paper towels. Season on all sides with salt and pepper. Place on a rimmed baking sheet and roast for 15 minutes. Brush roast on all sides with the glaze. Reduce oven temperature to 325°F. Continue to brush the roast with glaze every 15 minutes until an instant-read thermometer reads 120° for medium-rare. Total roasting time will be about 35 minutes to one hour, depending on the size of your roast and desired doneness. (see Note)
45
5
Transfer the roast to a cutting board and brush with the reserved 2 tablespoons of glaze. Let the roast sit for 15 to 20 minutes before carving.
25
6
Note: It’s important to check the temperature of the meat regularly towards the end of the roasting time. Remember, the roast will continue to cook after it’s out of the oven. Allowing the roast to rest gives time for the juices to redistribute throughout, ensuring it will be moist and juicy.
| PREFERENCE | DESCRIPTION | INTERNAL TEMP |
| Rare | Red center, very cool | 110°F |
| Medium Rare | Red, warm center | 120°F |
| Medium | Pink throughout | 130°F |
| Medium Well | Pink center | 140°F |
| Well | No pink | Not recommended |
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