Beef Ribeye Roast With Herb Shallot Sauce

• 1 beef ribeye roast (4 to 6 pounds)
• 2 tablespoons chopped fresh thyme
• 2 tablespoons garlic-pepper seasoning
• 2 tablespoons minced shallots
• 2 teaspoons chopped fresh thyme
• 1 cup dry red wine
• 2 teaspoons country dijon-style mustard
• 1 tablespoon butter, softened
• salt and pepper

1. Heat oven to 350u0b0F Combine 2 tablespoons thyme and garlic-pepper seasoning; press evenly onto all surfaces of 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 350u0b0F 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 135u0b0F for medium rare; 150u0b0F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10u0b0F to reach 145u0b0F for medium rare; 160u0b0F for medium.).
4. Meanwhile skim fat from drippings. Combine drippings, shallot and 2 teaspoons thyme in medium saucepan. Cook and stir over medium heat 2 to 3 minutes or until shallots are crisp-tender. Stir in wine and mustard; bring to a boil. Reduce heat; simmer 8 to 10 minutes or until sauce is reduced to 3/4 cup. Stir in butter. Season with salt and pepper as desired.
5. Carve roast into slices. Serve with sauce.

beef ribeye roast, thyme, garlic, shallots, thyme, red wine, country, butter, salt

Taken from www.food.com/recipe/beef-ribeye-roast-with-herb-shallot-sauce-446537 (may not work)