Beef Ribeye Roast with Herb Shallot Sauce

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Course Entrées
Prep Time 0 minutes
Cook Time 0 minutes
Servings
people
Course Entrées
Prep Time 0 minutes
Cook Time 0 minutes
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat oven to 350° F. Combine 2 tablespoons thyme and garlic-pepper seasoning; press evenly onto all surfaces of beef roast.
  2. 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 at 350° 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours
  3. Remove toast when meat thermometer registers 135° for medium rare; 150° for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 degrees to reach 145
  4. 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
  5. Carve roast into slices. Serve with sauce.
  6. Total recipe time: 2-1/2 to 3-1/4 hours
  7. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com