Roasted Beef Ribeye & Root Vegetables

Make it a Meal

Add these dishes to make a full meal:

Frisée Salad with Spiced Walnuts and Pears Poached in Port

Crispy Potatoes and Turnips

Cran-Apple Crisp

Wine Pairings

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 chopped fresh rosemary or 2 teaspoons dried rosemary

4 cloves garlic, chopped

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

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.