Zutaten für Beef Ribeye Roast With Herb Shallot Sauce
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Zubereitung von Beef Ribeye Roast With Herb Shallot Sauce
- Preheat oven to 350°F (175°C). Combine 2 tablespoons of thyme and garlic-pepper seasoning.
- Pat the ribeye roast dry with paper towels. Press the thyme and garlic-pepper mixture evenly onto all surfaces of the roast.
- Place the roast, fat side up, on a rack in a shallow roasting pan.
- Insert an ovenproof meat thermometer into the thickest part of the roast, ensuring it doesn't touch the bone.
- Do not add water or cover the roasting pan.
- Roast in the preheated oven for 1 ¾ to 2 hours for medium-rare (internal temperature of 135°F/57°C).
- Roast for 2 to 2 ½ hours for medium doneness (internal temperature of 150°F/66°C).
- Remove the roast from the oven when the meat thermometer registers the desired internal temperature.
- Transfer the roast to a carving board and tent it loosely with aluminum foil.
- Let the roast rest for 15 to 20 minutes before carving.
- Meanwhile, skim excess fat from the drippings in the roasting pan.
- In a medium saucepan, combine the drippings, sliced shallots, and 2 teaspoons of thyme.
- Cook and stir over medium heat for 2 to 3 minutes, or until the shallots are crisp-tender.
- Stir in the red wine and Dijon mustard.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer for 8 to 10 minutes, or until the sauce has reduced to about ¾ cup.
- Remove from heat and stir in the butter until melted and incorporated.
- Season the sauce with salt and pepper to taste.
- Carve the roast into slices and serve immediately with the herb shallot sauce.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
6g
Carbs
0g
