Roasted Beef Ribeye & Root Vegetables Recipe
Ingredients:
1 well-trimmed beef ribeye roast, small end (about 4 pounds)
2 tablespoons vegetable oil
3 medium baking potatoes, quartered
2 large sweet potatoes, halved, quartered
4 small onions, halved
Seasoning:
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon cracked black pepper
Instructions:
1. Heat oven to 350°F. Combine seasoning ingredients; press 1/2 onto beef
roast. Combine remaining seasoning with oil in large bowl. Add vegetables; toss.
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. Do not add water or cover. Roast in 350°F 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.
3. 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 for medium rare; 160°F for medium.)
Carve roast. Serve with vegetables.
Makes 8 servings.
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