Rib Eye Roast with Oven Browned Vegtables
- 4-lbs well-trimmed boneless beef ribeye roast (small end)
- 2 T vegetable oil
- 3 medium baking potatoes, peeled and quartered
- 2 large sweet potatoes, peeled, halved, then quartered
- 4 small onions, halved
- Seasoning:
- 2 T minced fresh rosemary
- OR
- 2 tsp. dried rosemary, crushed
- 4 cloves garlic, crushed
- 1 tsp. salt
- 1 tsp. dry mustard
- 1 tsp. cracked black pepper
Serves 6-8
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 vegetablesand toss to coat. Set aside.
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.
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.) Carve into slices, serve with vegetables.