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Rib Eye With Winter Vegetables

1 well-trimmed beef ribeye roast,small end, 4 to 6 pounds
2 tablespoons olive oil
2 pounds small new potatoes, halved
1 pound baby carrots
2 medium onions, cut into 1-inch thick wedges
4 large cloves garlic
2 teaspoons dried thyme leaves
1 1/2 teaspoons cracked black pepper

Heat oven to 350 degrees F. Combine 
seasoning ingredients; press half the 
mixture evenly into the surface of roast. 
Add oil and 1 teaspoon salt to remaining 
seasoning mixture; reserve. Place roast,
fat side up, on rack in shallow roasting 
pan. Do not add water or cover. Roast 1
3/4 to 2 1/2 hours until roast reaches 
desired doneness. Meanwhile, in large bowl, 
combine potatoes, carrots, onions and 
reserved seasoning mixture; toss to coat. 
Arrange vegetables on baking sheet. During 
last hour of roasting beef, put vegetables 
in oven. Remove roast to carving board when 
meat thermometer registers at least 150 
degrees F at let rest at least 10 minutes 
before carving. Increase oven temperature 
to 450 degrees F; continue roasting vegetables 
15 minutes or until tender and lightly
browned, stirring once. Carve roast into 
slices and serve with vegetables. 

Makes 6 to 8 servings