Classic Beef Ribeye Roast with Herb Shallot Sauce
Garlic-pepper, thyme, shallots and Dijon mustard envelope this ribeye roast with rich, savory flavor.
- 1 beef ribeye roast, small end (4 to 6 pounds)
- 2 Tbs chopped fresh thyme
- 2 Tbs garlic-pepper seasoning
- 2 Tbs minced shallot
- 2 tsp chopped fresh thyme
- 1 cup dry red wine
- 2 tsp country Dijon-style mustard
- 1 Tbs butter, softened
- salt and pepper
- Heat oven to 350F. Combine 2 tablespoons thyme and garlic-pepper seasoning; press evenly onto all surfaces of beef roast.
- Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness.
- Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)
- Meanwhile skim fat from drippings. Combine drippings, shallot and 2 teaspoons thyme in medium saucepan. Cook and stir over medium heat 2 to 3 minutes or until shallots are crisp-tender. Stir in wine and mustard; bring to a boil. Reduce heat; simmer 8 to 10 minutes or until sauce is reduced to 3/4 cup. Stir in butter. Season with salt and pepper as desired.
- Carve roast into slices. Serve with sauce.
Calories from Fat 106 (39%)
(17%)Total Fat 11g
(25%)Saturated Fat 5g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 1g
(0%)Dietary Fiber 0g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.