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This beef rib eye roast with oven-roasted
vegetables, including two types of potatoes, makes a special
meal anytime of the year.
Rib Eye Roast &
- 1 well-trimmed beef rib eye roast (approximately
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 the
seasonings evenly into surface of roast. Add oil to remaining
- Place roast on rack in shallow roasting
pan. Roast at 350°F (175°C) approximately 1 3/4 to 2
- Meanwhile, combine vegetables and reserved
seasoning; toss to coat. Approximately 1 1/4 hours before serving,
arrange vegetables around roast and continue to cook.
- When thermometer reads 135°F (aproximately
55 to 60°C) for medium-rare or 150°F (65°C) for medium,
remove roast from oven. Tent loosely. Continue to cook vegetables
15 minutes longer or until tender, stirring once.
- Carve roast as usual. Serve surrounded
Makes 6 to 8 servings.
Recipe and photograph provided courtesy
of Texas Beef Council and Beef It's Whats For Dinner.
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