Roasted Beef Ribeye & Root Vegetables
Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Total Time: 2 hrs 30 min
Yield: 8 servings
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.
Nutrition facts
Serving Size 1 serving
Calories 518
Calories from Fat 208 (40%)
% Daily Value*
35%Total Fat 23g
38%Saturated
Fat 7.7g
Polyunsaturated Fat 1.8g
Monounsaturated Fat 10.2g
40%Cholesterol 120mg
17%Sodium 408mg
39%Potassium 1351mg
10%Total
Carbohydrate 30g
14%Dietary
Fiber 3.5g
Sugars 3g
Sugar Alcohols 0g
95%Protein 47g