Classic Beef Roast with Herb-Shallot Sauce
Recipe courtesy of The Beef Checkoff.
1 beef ribeye roast, small end (4 to 6 pounds)
2 tablespoons plus 2 teaspoon chopped fresh thyme
2 tablespoons garlic to pepper seasoning
2 tablespoons minced shallot
1 cup dry red wine
2 teaspoons country Dijon-style mustard
1 tablespoon butter, softened
- Preheat oven to 350°F (175°C). Combine 2 tablespoon thyme and garlic to pepper seasoning; press onto beef roast.
- Place roast, fat side up, on rack in shallow roasting pan. Insert oven-proof 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 (175°C) 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 (57.2°C) for medium rare; 150°F (68.3°C) for medium. Let stand 15 minutes (Temperature will rise to 145°F (62.7°C) for medium rare; 160°F (71.1°C) for medium.)
- Skim fat from drippings. Combine drippings, shallot and 2 teaspoon thyme in medium saucepan. Cook and stir over medium heat 2 to 3 minutes or until shallot is crisp-tender. Add wine and mustard; simmer 8 to 10 minutes or until sauce is reduced to 3/4 cup. Stir in butter; season with salt and pepper.
- Carve roast; season with salt. Serve with sauce.
Makes 8 servings.
Recipe and photograph courtesy of The Beef Checkoff.