Classic Beef Ribeye Roast with Herb Shallot Sauce
Garlic-pepper, thyme, shallots and Dijon mustard envelope this ribeye roast with rich, savory flavor.
Ingredients
- 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
Directions
- Heat oven to 350°F. 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 350°F 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 135°F for medium rare; 150°F 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°F to reach 145°F for medium rare; 160°F 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.
Nutrition Facts
Calories 273
Calories from Fat 106 (39%)
(17%)Total Fat 11g
(25%)Saturated Fat 5g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(34%)Cholesterol 101mg
(13%)Sodium 319mg
(0%)Potassium 0mg
Total Carbohydrate 1g
(0%)Dietary Fiber 0g
Sugars 0g
Sugar Alcohols 0g
(76%)Protein 38g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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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 December 2025.