Beef Ribeye Roast With Herb Shallot Sauce – a delicious recipe with beef ribeye roast, thyme, garlic, shallots, thyme, red wine. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat oven to 350u00b0F 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 in 350u00b0F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness.
3
Remove roast when meat thermometer registers 135u00b0F for medium rare; 150u00b0F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10u00b0F to reach 145u00b0F for medium rare; 160u00b0F for medium.).
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 10 minutes or until sauce is reduced to 3/4 cup. Stir in butter. Season with salt and pepper as desired.
5
Carve roast into slices. Serve with sauce.
111
kcal
Calories
7
g
Fat
5
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 beef ribeye roast (4 to 6 pounds), 2 tablespoons chopped fresh thyme, 2 tablespoons garlic-pepper seasoning, 2 tablespoons minced shallots, and more.
Yes, Beef Ribeye Roast With Herb Shallot Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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