Lincoln's Country Store Recipes
https://www.lincolnscountrystore.net/Recipes/Detail/186/
Ribeye Roast and Oven-Browned Vegetables
A meal that's definitely worth the wait!
Yield: 6 to 8 servings
Preparation Time: Cooking Time: 1-3/4 hours
Ingredients
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Seasoning:
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| 2 |
Tablespoons |
minced fresh rosemary leaves or 2 teaspoons dried rosemary leaves, crushed
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| 4 |
cloves |
garlic, crushed
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| 1 |
teaspoon |
salt
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| 1 |
teaspoon |
dry mustard
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| 1 |
teaspoon |
ground black pepper
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| 4 |
pound |
well-trimmed boneless beef ribeye roast (small end)
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| 2 |
Tablespoons |
olive oil
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| 4 |
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small onions, halved
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| 3 |
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medium baking potatoes, peeled, quartered
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| 2 |
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large sweet potatoes, peeled, halved, then quartered
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Directions:
Preheat oven to 350 degrees F
In large bowl, combine rosemary, garlic, salt, dry mustard and pepper; press half the seasoning evenly into surface of beef roast. Add oil to remaining seasoning; add vegetables, tossing to coat.
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.
Roasting Times:
Medium Rare: 1 3/4 hours. Remove roast when meat thermometer registers 135 degrees F. Let stand 15 minutes. Temperature will continue to rise to 145 degrees F.
Medium: 2 hours. Remove roast when meat thermometer registers 150 degrees F. Let stand 15 minutes. Temperature will continue to rise to 160 degrees F.
Roast vegetables 1 1/2 hours or until tender.
Carve into slices; serve with vegetables.
Souce: National Cattlemen's Beef Association
Please note that some ingredients and brands may not be available in every store.
Lincoln's Country Store Recipes
https://www.lincolnscountrystore.net/Recipes/Detail/186/