Penn Herb Wellness Guide
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 350F. 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 350F 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 135F for medium rare; 150F for medium. Tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.) Carve roast. Serve with vegetables.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered 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.