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An elegant ribeye roast beef dinner with
oven-roasted root vegetables.
Roasted Beef Ribeye
& Root Vegetables
2 tablespoons minced fresh rosemary or 2 teaspoons dried
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon freshly cracked black pepper
- Beef and Vegetables:
- 1 (about 4 pound) well-trimmed beef ribeye
roast, small end
2 tablespoons vegetable oil
3 medium baking potatoes, quartered
2 large sweet potatoes, halved, quartered
4 small onions, halved
- Heat oven to 350°F (175°C).
- Combine seasoning ingredients; press 1/2
onto beef roast.
- Combine remaining seasoning with oil in
large bowl. Add vegetables; toss.
- 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
- Roast in 350°F (175°C) oven 1
3/4 hours for medium rare; 2 hours for medium doneness. After
15 to 30 minutes, place vegetables on rack around roast; roast
vegetables 1 1/2 hours or until tender.
- Remove roast when meat thermometer registers
135°F for medium rare; 150°F for medium. Tent with foil.
Let stand 15 to 20 minutes. (Temperature will continue to rise
about 10°F to reach 145°F | 60°C for medium rare;
160°F | 70°C for medium.) Carve roast. Serve with vegetables.
Makes 8 servings.
Recipe and photograph provided courtesy
of the Beef Industry Council.
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