Beef Ribeye Roast With Herb Shallot Sauce Recipes

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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

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

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

ROAST BEEF WITH SHALLOTS



Roast Beef with Shallots image

Beef bottom round is a wallet-friendly and flavorful alternative to traditional beef tenderloin-and this preparation ensures it's also very tender.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 11h10m

Yield Serves 10 to 12

Number Of Ingredients 13

1 bottom round roast (5 pounds), trimmed and tied
Kosher salt and freshly ground pepper
6 tablespoons extra-virgin olive oil
1 pound shallots, peeled and trimmed, halved if large
1/4 cup chopped garlic (from 1 head)
1/2 cup Dijon mustard
2 handfuls sage, oregano, rosemary, or thyme sprigs, or a combination
1/2 cup dry vermouth, such as Dolin
2/3 cup heavy cream
2 cups sour cream
1/8 teaspoon cayenne pepper
2 tablespoons drained prepared horseradish
Mostarda, for serving (optional)

Steps:

  • Season beef with 2 tablespoons salt and 1 teaspoon pepper. Wrap with plastic and refrigerate at least 8 hours and up to 1 day. Unwrap and let stand at room temperature 1 hour.
  • Preheat oven to 350 degrees. Heat a large skillet (preferably cast iron) over medium-high. Add 2 tablespoons oil and brown beef all over, 12 to 14 minutes. Transfer to a plate; carefully pour oil from skillet and discard.
  • Place shallots in a single layer in bottom of skillet; drizzle with 1 tablespoon oil. Stir together garlic, mustard, and 2 tablespoons oil; rub mixture all over beef. Lay 1 handful of herbs down center of skillet. Place beef on top, fat-side up. Transfer to oven and roast 45 minutes.
  • Place remaining handful of herbs on top of beef; drizzle herbs with remaining 1 tablespoon oil. Return to oven and roast until a thermometer inserted in thickest part of roast reaches 105 degrees for rare, 10 to 20 minutes. Transfer roast to a cutting board and shallots to a serving platter, loosely tent both with foil, and let stand at least 30 minutes.
  • Return skillet to medium-high heat. Stir in vermouth; bring to a boil and cook, stirring occasionally, until just a few tablespoons remain, 5 to 7 minutes. Strain through a fine-mesh sieve and let cool 10 minutes.
  • Whip heavy cream to stiff peaks. Fold in sour cream, cayenne pepper, horseradish, and vermouth mixture. Season with salt. Store horseradish cream in refrigerator until ready to serve, or up to 3 days.
  • Remove twine from roast; thinly slice across the grain and serve, with horseradish cream, shallots, and mostarda.

EASY RIB EYE ROAST



Easy Rib Eye Roast image

I make this every time rib eyes are on sale. Easy and delicious; there are never any leftovers! We usually cook ours medium-rare!

Provided by Kendall Christine Hanson

Categories     Main Dish Recipes     Roast Recipes

Time 1h40m

Yield 8

Number Of Ingredients 5

1 cup softened butter
6 cloves garlic, minced
1 (4 pound) bone-in rib-eye roast
sea salt to taste
cracked black pepper to taste

Steps:

  • Preheat an oven to 500 degrees F (260 degrees C).
  • Beat butter and garlic together in a bowl. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with salt and black pepper. Place roast, fat-side up, in a roasting pan.
  • Roast in the preheated oven for 20 minutes, reduce heat to 325 degrees F (165 degrees C), and continue cooking until roast is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 471.5 calories, Carbohydrate 1.3 g, Cholesterol 185.9 mg, Fat 39.7 g, Fiber 0.3 g, Protein 26.8 g, SaturatedFat 21 g, Sodium 256.7 mg

BEEF TENDERLOIN WITH ROASTED SHALLOTS



Beef Tenderloin With Roasted Shallots image

The shallot sauce takes some time, but is well worth the trouble. This is definitely a company dish, and the recipe doubles well for a larger party. Serve with a green salad and roasted vegetables.

Provided by Christine L.

Categories     100+ Everyday Cooking Recipes

Time 1h45m

Yield 6

Number Of Ingredients 12

¾ pound shallots, halved lengthwise and peeled
1 ½ tablespoons olive oil
salt and pepper to taste
3 cups beef broth
¾ cup port wine
1 ½ teaspoons tomato paste
2 pounds beef tenderloin roast, trimmed
1 teaspoon dried thyme
3 slices bacon, diced
3 tablespoons butter
1 tablespoon all-purpose flour
4 sprigs watercress, for garnish

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
  • In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
  • Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
  • Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
  • Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
  • Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.

Nutrition Facts : Calories 653.1 calories, Carbohydrate 11.9 g, Cholesterol 132.1 mg, Fat 50.6 g, Fiber 0.6 g, Protein 31.6 g, SaturatedFat 20.4 g, Sodium 645.2 mg, Sugar 2.2 g

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Top Asked Questions

What to rub a ribeye roast with?
While steaks are often wonderful with little more than salt and pepper, ribeye roasts offer a great opportunity to build a flavor-packed crust on the outside. So, try a rub with ingredients like salt, thyme, garlic, and Dijon. Or, make a compound butter with garlic and your favorite herbs. Whatever you do, don’t skimp on any of it. 3.
How to cook a ribeye roast in the oven?
Crank up the oven to 425°F and roast it for another 20 minutes. Let it rest again. Or, you can reverse the process. Start your roast at 400°F in the oven for about 20 minutes, fat side up. Then, reduce the temperature to 325°F for 40 minutes (or longer, depending on size). Let the meat rest and serve it with your favorite accompaniments.
How to cook roasted shallots?
Serve with the roasted shallots and a simple watercress salad if desired. 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.
What is your best pot roast recipe recipe?
1 bottom round roast (5 pounds), trimmed and tied Kosher salt and freshly ground pepper 6 tablespoons extra-virgin olive oil 1 pound shallots, peeled and trimmed, halved if large 1/4 cup chopped garlic (from 1 head) 1/2 cup Dijon mustard 2 handfuls sage, oregano, rosemary, or thyme sprigs, or a combination

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