Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Beef Rib Eye & Root Vegetables Recipe
    Lost? Site Map

    Roasted Beef Rib Eye & Root Vegetables

    Roasted Beef Rib Eye & Root Vegetables. Photo by Chef floWer

    1/1 Photo of Roasted Beef Rib Eye & Root Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    0 mins

    2 hrs 30 mins

    looneytunesfan's Note:

    From the Beef Industry Council.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (4 lb) well-trimmed beef rib eye roast, small end
    • 2 tablespoons vegetable oil
    • 3 medium baking potatoes, quartered
    • 2 large sweet potatoes, halved, quartered
    • 4 small onions, halved

    Seasoning

    Directions:

    1. 1
      Heat oven to 350°F.
    2. 2
      Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with oil in large bowl. Add vegetables; toss.
    3. 3
      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.
    4. 4
      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.

    Ratings & Reviews:

    • on November 04, 2008

      55

      Hubby and Little Miss (DD) loved this recipe, I had to leave out the sweet potatoes and use carrots (it was all I had at home) but then kept to the recipe. I had a small rib eye (enough for Little Miss (DD) and Hubby, I don't eat red meat) so I cooked it at 180oC for 1 hour and 15 mins. It was so simple to put together. Thank you looneytunesfan

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Roasted Beef Rib Eye & Root Vegetables

    Serving Size: 1 (351 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 743.9
     
    Calories from Fat 483
    64%
    Total Fat 53.7 g
    82%
    Saturated Fat 20.9 g
    104%
    Cholesterol 154.2 mg
    51%
    Sodium 439.1 mg
    18%
    Total Carbohydrate 21.2 g
    7%
    Dietary Fiber 2.6 g
    10%
    Sugars 3.3 g
    13%
    Protein 41.7 g
    83%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes