Recipes - Ribeye Roast & Oven-Browned Vegetables

Ribeye Roast & Oven-Browned Vegetables

 

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° F. In large bowl, combine seasoning ingredients; press half the seasoning evenly into 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° F for medium-rare, 150° F for medium. Let stand 15 minutes. (Temperature will continue to rise to 145° F for medium-rare, 160° F for medium.)
4. Carve into slices; serve with vegetables. 6 to 8 servings.

*You may also use an instant-read meat thermometer to check roast temperature while you cook.  Do not leave an instant-read meat thermometer in the oven while the roast cooks.  Around 15 minutes before roast doneness (approximately 1 hour 30 min. - 1 hour 45 min), insert the instant-read thermometer at least 2" into thickest part of roast, not touching fat or bone.  Read temperature when pointer stops moving.  Remove thermometer.

Source: National Cattlemen's Beef Association