Heat oven to 350°F. Combine garlic-pepper seasoning and 2 tablespoons thyme in small bowl; press evenly onto all surfaces of beef Ribeye 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 350°F oven 1-3/4 to 2 hours for medium rare; 2 to 2-3/4 hours for medium doneness.
Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
Meanwhile skim fat from drippings. Combine drippings, shallot and remaining 2 teaspoons thyme in medium saucepan. Cook and stir over medium heat 2 to 3 minutes or until shallots are crisp-tender. Stir in wine and mustard; bring to a boil. Reduce heat; simmer 8 to 10 minutes or until sauce is reduced to 3/4 cup. Add butter, stir until incorporated. Season with salt and pepper, as desired.
Carve roast into slices. Serve with sauce.
Nutrition information per serving: 319 Calories; 161.1 kcal Calories from fat; 17.9 g Total Fat; 7.2 g Saturated Fat; 0.8 g Trans Fat; 0.8 g Polyunsaturated Fat; 7.7 g Monounsaturated Fat; 100 mg Cholesterol; 324 mg Sodium; 1.4 g Total Carbohydrate; 0.2 g Dietary Fiber; 0.2 g Total Sugars; 33 g Protein; 0 g Added Sugars; 17.8 mg Calcium; 3 mg Iron; 369 mg Potassium; 4.8 mcg Vitamin D; 0.4 mg Riboflavin; 6.7 mg NE Niacin; 0.7 mg Vitamin B6; 2.7 mcg Vitamin B12; 211 mg Phosphorus; 7.4 mg Zinc; 33.4 mcg Selenium; 67.4 mg Choline;