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Beef Ribeye Roast With Herb Shallot Sauce Recipe

Savor the exquisite flavor of a perfectly cooked Beef Ribeye Roast, elevated by a rich and aromatic herb shallot sauce. This recipe from BeefIsWhatsForDinner.com guides you through creating a mouthwatering masterpiece, ideal for a special occasion or a family dinner. Juicy, tender ribeye, expertly seasoned and roasted to perfection, then paired with a vibrant sauce that complements the rich beef flavor. Get ready to impress!

Prep Time 20 mins
Cook Time 95 mins
Calories 53.8 kcal
Protein 0g
Rating 5.0 (1 Reviews)
Beef Ribeye Roast With Herb Shallot Sauce 51

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef Ribeye Roast With Herb Shallot Sauce

  • 1 (3 to 4 pound) boneless beef ribeye roast
  • 2 tablespoons fresh thyme, divided
  • 1 tablespoon garlic-pepper seasoning
  • 2 medium shallots, thinly sliced
  • 1/2 cup dry red wine
  • 1 teaspoon Dijon-style mustard
  • 2 tablespoons butter, cut into pieces
  • salt and freshly ground black pepper to taste

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How to Make Beef Ribeye Roast With Herb Shallot Sauce

  1. Preheat oven to 350°F (175°C). Combine 2 tablespoons of thyme and garlic-pepper seasoning.
  2. Pat the ribeye roast dry with paper towels. Press the thyme and garlic-pepper mixture evenly onto all surfaces of the roast.
  3. Place the roast, fat side up, on a rack in a shallow roasting pan.
  4. Insert an ovenproof meat thermometer into the thickest part of the roast, ensuring it doesn't touch the bone.
  5. Do not add water or cover the roasting pan.
  6. Roast in the preheated oven for 1 ¾ to 2 hours for medium-rare (internal temperature of 135°F/57°C).
  7. Roast for 2 to 2 ½ hours for medium doneness (internal temperature of 150°F/66°C).
  8. Remove the roast from the oven when the meat thermometer registers the desired internal temperature.
  9. Transfer the roast to a carving board and tent it loosely with aluminum foil.
  10. Let the roast rest for 15 to 20 minutes before carving.
  11. Meanwhile, skim excess fat from the drippings in the roasting pan.
  12. In a medium saucepan, combine the drippings, sliced shallots, and 2 teaspoons of thyme.
  13. Cook and stir over medium heat for 2 to 3 minutes, or until the shallots are crisp-tender.
  14. Stir in the red wine and Dijon mustard.
  15. Bring the mixture to a boil, then reduce the heat to a simmer.
  16. Simmer for 8 to 10 minutes, or until the sauce has reduced to about ¾ cup.
  17. Remove from heat and stir in the butter until melted and incorporated.
  18. Season the sauce with salt and pepper to taste.
  19. 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

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat European French American Gluten Free Keto Fall Recipes Holiday Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Main Dish Beef Oven Roast Meat Roast Beef Equipment 4 Hours Or Less