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Ribeye Roast & Oven-Browned Vegetables




Source of Recipe


Colorado Beef Council


Recipe Introduction


Ribeye Roast & Oven-Browned Vegetables With Easy Savory Sauce


List of Ingredients




4 lb. well-trimmed beef rib eye roast, small end
2 TBS. vegetable oil
3 medium baking potatoes, quartered
2 large sweet potatoes, cut into eighths
4 small onions, halved
Seasoning:
2 tsp. dried rosemary leaves, crushed
4 cloves garlic, crushed
1 tsp. dry mustard
1 tsp. salt
1 tsp. cracked black pepper
Sauce:
1 1/2 tsp. dry mustard
1 jar prepared brown gravy (12 ounces)
1/4 c. currant jelly
1 tsp. water




Recipe



Roast for 2 hours - see timetable below.


ROASTING TIMETABLE
When deciding what size roast to buy to satisfy holiday appetites, plan to serve 6 ounces of
cooked beef per person. All cooking times are based on meat removed directly from the refrigerator.
After roast stands 10-15 minutes after removing from oven, final temperature should be
Medium rare: 145 degreees F --- Medium: 160 degrees F

Beef Cut
Oven Temp.
(preheated)
Lbs.
Servings
Per Lb.*
Approx. Total
Cooking Hours
Remove Roast from oven when meat temperature reaches:

Eye Round Roast 325 degrees F 2-3 2 Med. rare: 1 1/2 to 1 3/4 135 F
Rib Eye Roast
(small end) 350 degrees F 4-6 1 3/4 Med. rare: 1 3/4 - 2 / Med: 2 - 2 1/2 135 F / 150 F
6-8 1 3/4 Med. rare: 2 - 2 1/4 / Med: 2 1/2 - 2 3/4 135 F / 150 F
Rib Eye Roast
(large end) 350 degrees F 4-6 1 1/2 Med. rare: 2 - 2 1/2 / Med: 2 1/2 - 3 135 F / 150 F
6-8 1 1/2 Med. rare: 2 1/4 - 2 1/2 / Med: 2 1/2 - 3 135 F / 150 F
Rib Roast
(chine bone removed) 350 degrees F 6-8 1 1/4 Med. rare: 2 1/4 - 2 1/2 / Med: 2 3/4 - 3 135 F / 150 F
8-10 1 1/4 Med. rare: 2 1/2 - 3 / Med: 3 - 3 1/2 135 F / 150 F
Round Tip Roast 325 degrees F 4-6 2 Med. rare: 2 1/2 - 3 / Med: 2 1/2 - 3 140 F / 155 F
6-8 2 Med. rare: 2 1/2 - 3 / Med:. 3 - 3 1/2 140 F / 155 F
Tenderloin Roast 425 degrees F 2-3 2 Med. rare: 35-40 min. / Med:. 45-50 min. 135 F / 150 F
4-5 2 Med. rare: 50-60 min. / Med:. 60-70 min. 135 F / 150 F
Tri-Tip Roast 425 degrees F 1 1/2 - 2 2 Med. rare: 30-40 min. / Med:. 40-45 min. 135 F / 150 F
* 6 oz. cooked, trimmed beef per serving.



FOUR EASY STEPS TO A PERFECT BEEF ROAST!
STEP 1: Heat oven (see Roasting Timetable for temperature). Place roast, straight from refrigerator, fat side up, on rack in shallow roasting pan. Insert meat thermometer into thickest part, not touching bone or fat.



STEP 2: Season beef before roasting as desired. Do not add water or cover roast. Roast according to Roasting Timetable above.




STEP 3: Remove roast when thermometer registers 135-140 degrees F (medium rare) or 150-155 degrees F (medium). This is 5 to 10 degrees F below final desired doneness. Tent roast loosely with aluminum foil. Let stand 15 minutes.



STEP 4: Roast temperature will continue to rise about 5 to 10° F to final desired doneness and will be easier to carve. Carve across the grain, when possible. Garnish and Enjoy!