This beef rib eye roast with oven-roastedvegetables, including two types of potatoes, makes a specialmeal anytime of the year.
Recipe: Rib Eye Roast &Oven-Browned Vegetables
1 well-trimmed beef rib eye roast (approximately4 pounds)
2 tablespoon vegetable oil
3 medium baking potatoes, quartered
2 large sweet potatoes, cut into eighths
4 small onions, halved
2 teaspoons dried rosemary leaves, crushed
4 cloves garlic, crushed
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon freshly cracked black pepper
Makes 6 to 8 servings.
Recipe and photograph provided courtesyof Texas Beef Council and Beef It’s Whats For Dinner.
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