Rib Eye Roast & Oven-Browned Vegetables
A beautiful meal anytime of the year.
Prep: 10 minutes
Cook: 1-1/2 to 2 hours
Servings: Serves 6-8
1 well-trimmed beef rib eye roast (approximately 4 pounds)
2 Tbsp. vegetable oil
3 medium baking potatoes, quartered
2 large sweet potatoes, cut into eighths
4 small onions, halved
2 tsp. dried rosemary leaves, crushed
4 cloves garlic, crushed
1 tsp. dry mustard
1 tsp. salt
1 tsp. cracked black pepper
Heat oven to 350°F. Combine seasonings. Press half of the seasonings evenly into surface of roast. Add oil to remaining seasoning; reserve.
Place roast on rack in shallow roasting pan. Roast at 350°F approximately 1-3/4 to 2 hours.
Meanwhile, combine vegetables and reserved seasoning; toss to coat. Approximately 1-1/4 hours before serving, arrange vegetables around roast and continue to cook.
When thermometer reads 135°F for medium-rare or 150°F for medium, remove roast from oven. Tent loosely. Continue to cook vegetables 15 minutes longer or until tender, stirring once.
Carve roast as usual. Serve surrounded with vegetables.