Beef Roast With Herb Shallot Sauce

• 4 -6 lbs beef rib eye roast, small end
• 2 tablespoons chopped fresh thyme
• 2 teaspoons chopped fresh thyme
• 2 tablespoons garlic pepper seasoning
• 2 tablespoons minced shallots
• 1 cup dry red wine
• 2 teaspoons country dijon-style mustard
• 1 tablespoon softened butter

1. Heat oven to 350F
2. Combine 2 tbsp thyme and garlic pepper seasoing; press onto beef roast.
3. Place roast, fat side up, on rack in shallow roasting pan.
4. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat.
5. Do not add water or cover.
6. Roast in oven 1-3/4 to 2 hour for medium rare; 2 to 2-1/2 hours for medium.
7. Remove roast when thermometer registers 135F for medium rare; 150F for medium.
8. Let stand 15 minutes (temperature will rise to 145F for medium rare; 160F for medium).
9. Skim fat from drippings.
10. Combine drippings, shallot and 2 tsp thyme in medium saucepan.
11. Cook and stir over medium heat 2 to 3 minutes for until shallot is crisp tender.
12. Add wine and mustard; simmer 8 to 10 minutes or until sauce is reduced to 3/4 cup.
13. Stir in butter; season with salt and pepper.
14. Carve roast; season with salt.
15. Serve with sauce.

beef, thyme, thyme, garlic pepper, shallots, red wine, country, butter

Taken from www.food.com/recipe/beef-roast-with-herb-shallot-sauce-407237 (may not work)