Servings: 8
Prep Time: 10 Min.
Cook Time: 3 Hrs.

+ 1 beef ribeye roast, small end (4 to 6 lb.)
+ 2 Tbsp. plus 2 tsp. chopped fresh thyme
+ 2 Tbsp. garlic-pepper seasoning
+ 2 Tbsp. minced shallot
+ 1 c. 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 hrs. for medium rare; 2 to 2-1/2 hrs. for medium doneness.
3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Let stand 15 min. (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 min. or until shallot is crisp-tender. Add wine and mustard; simmer 8 to 10 min. or until sauce is reduced to 3/4 c.. Stir in butter; season with salt and pepper. Carve roast; season with salt. Serve with sauce.

Recipe Courtesy of The Beef Checkoff

Merlot, Shiraz/Syrah, Zinfandel