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

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

• Beef Rib Eye Roast
• Fresh Rosemary
• Garlic Cloves
• 1 teaspoon dry mustard
• 1 teaspoon salt
• Black Pepper
• Vegetable Oil
• Baking Potatoes
• Onions
• Sweet Potatoes
• Beef Gravy
• 1/4 cup water
• 1/4 cup currant jelly

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).