Roasted Beef Ribeye & Root Vegetables
Ingredients
- 1 well-trimmed beef ribeye roast, small end (about 4 pounds)
- 2 Tbs vegetable oil
- 3 medium baking potatoes, quartered
- 2 large sweet potatoes, halved, quartered
- 4 small onions, halved
- Seasoning:2 Tbs minced fresh rosemary or 2 teaspoons dried rosemary
- 4 cloves garlic, minced
- 1 tsp salt
- 1 tsp dry mustard
- 1 tsp cracked black pepper
Directions
- Heat oven to 350°F. Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with oil in large bowl. Add vegetables; toss.
- 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. Do not add water or cover. Roast in 350°F oven 1-3/4 hours for medium rare; 2 hours for medium doneness. After 15 to 30 minutes, place vegetables on rack around roast; roast vegetables 1-1/2 hours or until tender.
- Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Carve roast. Serve with vegetables.
Recipe courtesy of the National Cattleman’s Beef Association
Nutrition Facts
Calories 751
Calories from Fat 462 (62%)
(78%)Total Fat 51g
(97%)Saturated Fat 19g
Polyunsaturated Fat 3g
Monounsaturated Fat 22g
(51%)Cholesterol 152mg
(18%)Sodium 427mg
(42%)Potassium 1454mg
Total Carbohydrate 30g
(14%)Dietary Fiber 4g
Sugars 3g
Sugar Alcohols 0g
(86%)Protein 43g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.