Herb Roasted Beef Rib eye with Roasted Shallots

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

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