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Recipe for family meals :

Ribeye Roast with Oven Browned Vegetables

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here).


4 lbs. well-trimmed boneless beef ribeye roast (small end)
2 Tblsp. olive oil
3 medium baking potatoes, peeled and quartered
2 large sweet potatoes, peeled, halved, then quartered
4 small onions, halved Seasoning:
2 Tblsp. minced fresh rosemary or 2 tsp. dried
4 cloves garlic, crushed
1 tsp. salt
1 tsp. dry mustard
1 tsp. cracked black pepper


Heat oven to 350º. In large bowl, combine seasoning ingredients; press half the seasoning evenly into surface of beef roast. Add oil to remaining seasoning, vegetables and toss to coat. Set aside. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat.

Arrange vegetables around roast. Do not add water or cover. Roast 1 3/4 hours for medium rare, 2 hours for medium. Roast vegetables for 1 1/2 hours or until tender. Remove roast when meat thermometer registers 135º for medium rare, 150º for medium. Let stand 15 minutes.

Temperature will continue to rise to 145º for medium rare, 160º for medium. Carve into slices and serve with vegetables.

Shirley Cline