Ribeye Roast and Oven-Browned Vegetables

Yield:
6 to 8 servings

Preparation Time:
Cooking Time: 1-3/4 hours

A meal that's definitely worth the wait!

Ingredients:

  1. 4 pound well-trimmed boneless beef ribeye roast (small end)
  2. 2 Tablespoons olive oil
  3. 3 medium baking potatoes, peeled, quartered
  4. 2 large sweet potatoes, peeled, halved, then quartered
  5. 4 small onions, halved
  6. Seasoning:
  7. 2 Tablespoons minced fresh rosemary leaves or 2 teaspoons dried rosemary leaves, crushed
  8. 4 cloves garlic, crushed
  9. 1 teaspoon salt
  10. 1 teaspoon dry mustard
  11. 1 teaspoon ground black pepper
Directions:

Preheat oven to 350 degrees F

In large bowl, combine rosemary, garlic, salt, dry mustard and pepper; press half the seasoning evenly into surface of beef roast. Add oil to remaining seasoning; add vegetables, tossing to coat.

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. Arrange vegetables around roast. Do not add water or cover.

Roasting Times:
Medium Rare: 1 3/4 hours. Remove roast when meat thermometer registers 135 degrees F. Let stand 15 minutes. Temperature will continue to rise to 145 degrees F.

Medium: 2 hours. Remove roast when meat thermometer registers 150 degrees F. Let stand 15 minutes. Temperature will continue to rise to 160 degrees F.

Roast vegetables 1 1/2 hours or until tender.

Carve into slices; serve with vegetables.

Souce: National Cattlemen's Beef Association


TDS 3