Classic Beef Ribeye Roast with Herb Shallot Sauce


  • 1 beef ribeye roast, small end (4 to 6 pounds)
  • 2 tablespoon(s) chopped fresh thyme
  • 2 tablespoon(s) garlic -pepper seasoning
  • 2 tablespoon(s) minced shallot
  • 2 teaspoon(s) chopped fresh thyme
  • 1 cup(s) dry red wine
  • 2 teaspoon(s) country Dijon-style mustard
  • + 2 more ingredients
    • 1 tablespoon(s) butter , softened
    • Salt and pepper

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 wat...

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