- 1 beef ribeye roast (4 to 6 lb)
- 2 Tbsp plus 2 tsp chopped fresh thyme
- 2 Tbsp garlic-pepper seasoning
- 2 Tbsp minced shallot
- 1 cup dry red wine
- 2 tsp country Dijon-style mustard
- 1 Tbsp butter, softened
1. Heat oven to 350°F. Combine 2 Tbsp thyme and garlic-pepper seasoning; press onto beef roast.
2. 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.
3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Let stand 15 minutes. (Temperature will rise to 145°F for medium rare; 160°F for medium.)
4. Skim fat from drippings. Combine drippings, shallot and 2 tsp 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.