Best 2 Beef Ribeye Roast With Herb Shallot Sauce Recipes

Indulge your taste buds with our delectable Beef Ribeye Roast with Herb Shallot Sauce, a symphony of flavors that will tantalize your senses. This exquisitely crafted dish showcases a tender and juicy ribeye roast, roasted to perfection and enveloped in a luscious herb shallot sauce that elevates the experience to new heights. Accompany this culinary masterpiece with a medley of tantalizing side dishes, including Roasted Garlic Parmesan Potatoes, Grilled Asparagus with Lemon Butter, and a refreshing Arugula Salad with Balsamic Vinaigrette. Each recipe in this article is carefully curated to complement the main course, offering a harmonious balance of flavors and textures that will leave you craving more.

Here are our top 2 tried and tested recipes!

HERB-ROASTED BEEF RIB-EYE WITH ROASTED SHALLOTS

Herb-Roasted Beef Rib-eye with Roasted Shallots image

Provided by Geoffrey Zakarian

Categories main-dish

Time 2h25m

Yield 2 to 4 servings

Number Of Ingredients 19

Ingredients

One 2-inch-thick boneless rib-eye (1 1/2 pounds), tied with 2 pieces of twine to keep it together in a compact round shape
Kosher salt and freshly cracked black pepper
1 tablespoon ground paprika
1/2 teaspoon ground cumin
1/2 teaspoon dry mustard
2 tablespoons canola oil
4 ounces (1 stick) unsalted butter
10 sprigs fresh thyme
4 sprigs fresh rosemary
1/2 head garlic, cloves smashed
Fleur de sel, for sprinkling
2 tablespoons aged balsamic vinegar
Extra-virgin olive oil, for drizzling
Roasted Shallots, recipe follows
8 shallots, cut in half through the root, skins left on
2 tablespoons olive oil, plus more for finishing
1 teaspoon fresh thyme leaves
Kosher salt and freshly cracked black pepper
1 tablespoon balsamic vinegar

Steps:

Season the steak rather liberally with kosher salt. Bring it to room temperature, about 1 hour outside of the fridge.
Preheat the oven to 325 degrees F.
Combine the paprika, cumin, mustard and a few turns of freshly cracked pepper in a small bowl. Season the steak with the rub.
Heat the canola oil in a saute pan over high heat until smoking. Add the steak and sear on all sides, about 3 minutes per side. Add the butter, thyme, rosemary and garlic. Reduce the heat to medium low and baste the steak with the butter as it begins to brown, 2 to 3 minutes (without burning).
Transfer the steak to a rack in a roasting pan and top with a few pieces of the herbs and garlic and 3 spoonfuls of the butter. Roast to an internal temperature of 120 degrees F for medium rare, 7 to 10 minutes. Allow the meat to rest for 15 minutes before slicing.
Finish the sliced meat with a sprinkle of fleur de sel and a drizzle of aged balsamic and olive oil. Serve with the roasted shallots and a simple watercress salad if desired.
Preheat the oven to 400 degrees F.
Toss the shallots with the olive oil and thyme and season with salt and pepper. Lay the shallots on a baking sheet cut-side down. Roast until the shallots are very tender, about 25 minutes.
Toss the shallots with the vinegar and additional olive oil.

BEEF ROAST WITH HERB SHALLOT SAUCE

Beef Roast With Herb Shallot Sauce image

I love ribeye roasts but they have become so expensive. However, I do splurge frequently on excellent cuts of meat. This recipe is simple but the results will make you think otherwise (and guests if you are cooking for friends and family). Total prep and cooking time is 2-1/4 to 3 hours. Enjoy

Provided by Tish in OH

Categories Roast Beef

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

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

Steps:

Heat oven to 350°F
Combine 2 tbsp thyme and garlic pepper seasoing; press onto beef roast.
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 oven 1-3/4 to 2 hour for medium rare; 2 to 2-1/2 hours for medium.
Remove roast when 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).
Skim fat from drippings.
Combine drippings, shallot and 2 tsp thyme in medium saucepan.
Cook and stir over medium heat 2 to 3 minutes for 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.

Nutrition Facts : Calories 882.3, Fat 68.7, SaturatedFat 28.4, Cholesterol 210.7, Sodium 185, Carbohydrate 1.9, Fiber 0.1, Sugar 0.2, Protein 53.1

Tips:

To achieve a flavorful and tender roast, select a high-quality beef ribeye roast with good marbling.
Allow the roast to come to room temperature before cooking to ensure even cooking.
Use a meat thermometer to accurately gauge the internal temperature of the roast and prevent overcooking.
Rest the roast for at least 15 minutes before carving to allow the juices to redistribute, resulting in a more tender and flavorful dish.
Experiment with different herbs and shallots to create a customized sauce that complements the beef ribeye roast.
Consider serving the roast with roasted vegetables, mashed potatoes, or a green salad to create a complete and balanced meal.

Conclusion:

The beef ribeye roast with herb-shallot sauce is an impressive and delectable dish that showcases the rich flavor of prime beef. With its tender texture, succulent juices, and aromatic herb-shallot sauce, this roast is sure to be a hit at any dinner table. Whether you're hosting a special occasion or simply craving a satisfying meal, this recipe offers a culinary experience that is both indulgent and unforgettable.