Ingredients
Method
Prepare the Beef
- Remove the rib eye roast from refrigerator 30 minutes before cooking to bring to room temperature. Preheat oven to 425°F.
- Pat the roast completely dry with paper towels. Combine salt, pepper, garlic powder, and thyme in a small bowl.
- Rub the seasoning mixture all over the roast, pressing gently to adhere.
- Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Sear the roast on all sides until deep golden brown, about 2-3 minutes per side. Transfer skillet to oven.
Roast and Rest
- Roast in preheated oven for 15-20 minutes, or until internal temperature reaches 130°F for medium-rare.
- Remove from oven and transfer beef to cutting board. Tent loosely with foil and let rest 10 minutes.
- Reserve the skillet with pan drippings for making the sauce.
Make the Wine Sauce
- Place the reserved skillet over medium heat. Add minced shallots and cook 2 minutes until softened.
- Add garlic and cook 30 seconds until fragrant.
- Pour in red wine, scraping up any browned bits from bottom of pan with wooden spoon.
- Add beef broth and fresh thyme. Bring to boil, then reduce heat and simmer 8-10 minutes until reduced by half.
- Remove from heat and whisk in margarine until glossy. Season with salt and pepper to taste.
- Strain sauce through fine-mesh strainer if desired for smoother texture.
Serve
- Slice the roast into 1-inch thick portions against the grain.
- Arrange on serving platter and drizzle with wine sauce. Serve immediately with remaining sauce on the side.
Notes
For best results, use a meat thermometer to check doneness. Internal temperature will rise 5-10 degrees during resting. Sauce can be made up to 2 hours ahead and reheated gently. Leftover beef makes excellent sandwiches the next day.
A boneless rib eye roast is thicker and richer than tenderloin, so it usually needs 10 to 20 minutes longer in the oven. Rely on a meat thermometer: take it out at 125 to 130°F for medium-rare and let it rest before slicing.