Kitchen

Classic Beef Ribeye Roast with Herbed Shallot Sauce

Written by Kaiti George

Nothing says holidays like friends and family gathered around a delicious feast.  By now, you should have holiday meals on your mind, especially if you are the family chef!   Delicious roasts are the first thing that comes to mind when my guests gather for special occasions. And roasts, in particular, prime rib is probably the most intimidating dish to serve, especially for novice chefs.    

Check out this Oven Roasting Guide filled with cooking temperatures and timetables for your holiday roast.  This will help you take the guess work out of what could be an intimidating preparation method.

Click For Roasting Guide  – 3EasyStepsOvenRoasting 1

Click For Beef Temperature Templates – 3EasyStepsOvenRoasting 2

Now let’s put these tools to practice! Try out this classic holiday roast recipe that is sure to NOT disappoint!  If that doesn’t say “special” we don’t know what does!

Classic Beef Ribeye Roast with Herbed Shallot Sauce

 Ingredients:

Beef ribeye roast, small end (4 to 6 pounds)

2 Tablespoons chopped fresh thyme

2 Tbsp galic-pepper seasoning

2 Tbsp minced shallot

2 tsp chopped fresh thyme

1 cup dry red wine

2 tsp country Dijon-style mustard

Salt and pepper

 

Directions:

1.        Heat oven to 350°F. 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 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. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F 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.

 If you have holiday beef roasting questions, please ask! I’d be happy to help!

 

 

About the author

Kaiti George

Kaiti George is a Registered Dietitian and fitness enthusiast with over 10 years of experience in both fields. She is a Registered Dietitian at Hy-Vee in Kearney and also teaches a variety of group exercise classes at the Kearney YMCA. Kaiti is the proud mom of twins, Jenna and Collin. Kaiti is a member of the Academy of Nutrition and Dietetics and is a Licensed Medical Nutrition therapist through the State of Nebraska. She and her husband Tom live in Kearney with their two dogs, Joe and Murphy. Kaiti prides herself on living an active healthy lifestyle and hopes to give readers great tips and recipes to do the same!