Ribeye with Roasted Vegetables

Get this delicious and easy-to-follow Ribeye with Roasted Vegetables recipe at Haute Farms.

Ribeye with Roasted Vegetables

Recipe Courtesy of: Cilla Kirt

Ingredients

4 lbs boneless beef rib eye roast (small end)
2 tablespoons fresh rosemary, minced or 2 teaspoons dried rosemary, crushed
4 garlic cloves, crushed
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon black pepper, grated
2 tablespoons vegetable oil
3 bell peppers, sliced
4 onions, peeled and cut in half (small)
2 zucchini, sliced

Directions

Combine rosemary, garlic, dry mustard, salt, and pepper. Rub 1/2 of the mixture evenly over surface of beef roast. Add oil to the remaining herb mixture. Toss with the vegetables to coat evenly.

Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer in center of thickest part of roast. Arrange coated vegetables around roast. Roast at 350°F to desired degree of doneness (325°F in convection oven). Cook vegetables 1 to 1 1/2 hours or until tender.

Cooking Tips

This recipe provides 8 servings of vegetables athough a boneless rib eye roast will yield three 3 ounce servings of cooked meat so increase vegetables if serving more than eight.