Beef Ribeye Roast With Herb Shallot Sauce

From beefitswhatsfordinner.com

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.

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.

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.

roast, fresh thyme, seasoning, shallots, dry red wine, dijon-style mustard, butter, salt and pepper