Ribeye Roast & Oven-Browned Vegetables

Ribeye roast with oven-browned veggies

4-lb well-trimmed boneless Beef ribeye roast (small end)

2 Tbsp vegetable oil

3 medium baking potatoes, peeled, quartered

2 large sweet potatoes, peeled, halved, then quartered

4 small onions, halved

Seasoning: 2 Tbsp minced fresh rosemary leaves or 2 tsp dried rosemary leaves,

crushed 4 cloves garlic,

crushed 1 tsp salt

1 tsp dry mustard

1 tsp cracked black pepper

1. Heat oven to 350 degrees F. In large bowl, combine seasoning ingredients; press half the seasoning evenly onto surface of Beef roast. Add oil to remaining seasoning; add vegetables, tossing to coat.

2. 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. Roast 1-3/4 hours for medium-rare; 2 hours for medium doneness. Roast vegetables 1-1/2 hours or until tender.

3. Remove roast when meat thermometer registers 135 degrees F for medium-rare, 150 degrees F for medium. Let stand 15 minutes. (Temperature will continue to rise to 145 degrees F for medium-rare, 160degrees F for medium.)

4. Carve into slices; serve with vegetables. 6 to 8 servings.

Source: National Cattlemen's Beef Association

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