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Rib Eye Roast And Oven Browned Vegetables With Easy Savory Sauce Recipe

This show-stopping Rib Eye Roast recipe, originally from the Florida Beef Council, is a crowd-pleaser guaranteed to impress! Perfectly browned vegetables and a rich, easy savory currant sauce complement the tender, juicy roast. Whether you prefer a traditional gravy or the unique currant sauce (or both!), this recipe is adaptable and delicious. Made in either a regular or convection oven, it's a classic recipe elevated for modern tastes.

Prep Time 20 mins
Cook Time 75 mins
Calories 805.7 kcal
Protein 87g
Rating 5.0 (1 Reviews)
Rib Eye Roast And Oven Browned Vegetables With Easy Savory Sauce 95

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rib Eye Roast And Oven Browned Vegetables With Easy Savory Sauce

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How to Make Rib Eye Roast And Oven Browned Vegetables With Easy Savory Sauce

  1. Preheat oven to 350°F (175°C).
  2. In a small bowl, combine 2 teaspoons dried rosemary, 2 cloves garlic (minced), 1 teaspoon dry mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  3. Rub half of the herb mixture evenly over the surface of the 2-3 lb boneless rib eye roast.
  4. Add 1 tablespoon olive oil to the remaining herb mixture.
  5. Add 1 lb chopped carrots, 1 lb chopped potatoes, and 1/2 lb chopped onions to the bowl with the oil and herbs. Toss to coat evenly.
  6. Place the roast, fat side up, on a rack in a shallow roasting pan.
  7. Arrange the coated vegetables around the roast.
  8. Insert a meat thermometer into the center of the thickest part of the roast.
  9. Roast uncovered for 75 minutes, or until the roast reaches your desired internal temperature (130-140°F for medium-rare, 140-150°F for medium).
  10. Cook vegetables for 1 to 1 1/2 hours, or until tender.
  11. While the roast and vegetables are cooking, prepare the sauce.
  12. In a small saucepan, whisk together 1 teaspoon dry mustard and 1/4 cup water until the mustard is dissolved.
  13. Stir in 1 cup brown gravy and 1/4 cup currant jelly.
  14. Cook over medium heat for about 5 minutes, or until bubbly and the jelly is melted, stirring occasionally.
  15. Let the roast rest for 10 minutes before carving. Serve with the oven-browned vegetables and the savory currant sauce. Consider serving extra vegetables if you're feeding more than 8 people (a 2-3lb boneless rib eye will yield about 3-4 servings).

Nutrition Information (Approximate per serving)

Sodium

28 g

Sugar

38g

Fat

107g

Carbs

10g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Yams Sweet Potatoes Main Dish Beef Potatoes Vegetables Dinner Party Holiday Event Dietary Meat Taste Mood Savory 4 Hours Or Less