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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 350F. 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 350F 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 135F for medium-rare or 150F 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.