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Roasted Beef Rib Eye Root Vegetables Recipe

Indulge in a succulent, fall-apart tender roasted beef rib eye, perfectly complemented by roasted root vegetables. This recipe from the Beef Industry Council delivers a mouthwatering masterpiece with simple instructions and minimal prep time. Impress your family and friends with this elegant yet easy weeknight dinner!

Prep Time 20 mins
Cook Time 150 mins
Calories 743.9 kcal
Protein 83g
Rating 5.0 (1 Reviews)
Roasted Beef Rib Eye Root Vegetables 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Roasted Beef Rib Eye Root Vegetables

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How to Make Roasted Beef Rib Eye Root Vegetables

  1. Preheat oven to 350°F (175°C).
  2. In a small bowl, combine 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp paprika.
  3. Press half of the seasoning mixture onto the beef roast, ensuring even coverage.
  4. In a large bowl, combine the remaining seasoning mix with 2 tbsp olive oil.
  5. Add the chopped carrots, potatoes, parsnips, and onion wedges to the bowl.
  6. Toss until the vegetables are evenly coated with the seasoned oil.
  7. Place the beef roast, fat side up, on a rack in a shallow roasting pan. This allows for even roasting and crisp edges.
  8. Insert an ovenproof meat thermometer into the thickest part of the roast, ensuring it doesn't touch the bone.
  9. Do not add water or cover the roasting pan.
  10. Roast in the preheated oven for 1 hour and 45 minutes for medium-rare (internal temperature of 135°F/57°C).
  11. For medium doneness (internal temperature of 150°F/66°C), roast for 2 hours. Check temperature with the thermometer periodically.
  12. After 1 hour of roasting, carefully place the seasoned vegetables on the rack around the roast.
  13. Continue roasting vegetables and roast for an additional 45-60 minutes, or until the vegetables are tender and slightly caramelized.
  14. Remove the roast from the oven when the meat thermometer registers 135°F (57°C) for medium-rare or 150°F (66°C) for medium.
  15. Tent the roast loosely with aluminum foil and let it rest for 15-20 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
  16. Carve the roast against the grain into thick slices.
  17. Serve the beautifully roasted beef rib eye alongside the tender root vegetables. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

13g

Fat

104g

Carbs

7g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Sweets & Sides Side Dishes Beef & Red Meat Steak Recipes American Gluten Free Fall Recipes Holiday Recipes

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

Time To Make Course Main Ingredient Preparation Main Dish Beef Dietary Meat Roast Beef 4 Hours Or Less