Classic Roast with Herb Shallot Sauce


  •     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.


About Roseda Beef

Roseda Beef is a family-operated business, started in 1999. We are a farm dedicated to raising the finest Black Angus beef. From cattle fed only on grass, soybean meal, corn, hay and fresh water, with grain to finish. We use no growth hormones. No chemical additives. No antibiotics, unless medically necessary. We emphasize quality over quantity. We dry-age every cut of our beef the old-fashioned way, for a delightful tenderness, and fuller, richer flavor. Our goal is simple: to provide the finest beef you’ll ever eat – with attentive, enthusiastic service from the people who raise it. Because that’s what you, our customers, have told us you look forward to when you buy Roseda Beef.
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