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Rib Eye Roast & Oven-Browned Vegetables recipe

Rib Eye Roast & Oven-Browned Vegetables.

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

  • Heat oven to 350°F.
  • Combine seasonings. Press half of theseasonings evenly into surface of roast. Add oil to remainingseasoning; reserve.
  • Place roast on rack in shallow roastingpan. Roast at 350°F (175°C) approximately 1 3/4 to 2hours.
  • Meanwhile, combine vegetables and reservedseasoning; toss to coat. Approximately 1 1/4 hours before serving,arrange vegetables around roast and continue to cook.
  • When thermometer reads 135°F (aproximately55 to 60°C) for medium-rare or 150°F (65°C) for medium,remove roast from oven. Tent loosely. Continue to cook vegetables15 minutes longer or until tender, stirring once.
  • Carve roast as usual. Serve surroundedwith vegetables.

    Makes 6 to 8 servings.

    Recipe and photograph provided courtesyof Texas Beef Council and Beef It’s Whats For Dinner.

    Roasted Vegetable Recipe

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