Rib Eye Roast and Oven Browned Vegetables with Easy Savory Sauce
Elevate your dinner table with this show-stopping Rib Eye Roast and Oven-Browned Vegetables with Easy Savory Sauce! This warming, hearty dish pairs a perfectly seasoned and tender rib eye roast—rubbed with garlic, fresh rosemary, and thyme—with a medley of golden potatoes, carrots, parsnips, and red onions roasted to caramelized perfection. A simple yet indulgent savory sauce, made with vegetable broth and a glossy butter finish, ties everything together in a symphony of flavors. With only 25 minutes of prep and an impressive presentation, this recipe is perfect for holiday feasts or an elevated weekend meal. Serve slices of the juicy roast alongside the roasted vegetables for a comforting, crowd-pleasing meal that’s as delicious as it is elegant. Perfect for fans of rib eye roast recipes, roasted vegetables, and easy homemade sauces!
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Recipe Information
Ingredients
- 4 pounds rib eye roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 3 tablespoons olive oil
- 3 medium carrots (peeled and cut into chunks)
- 2 medium parsnips (peeled and cut into chunks)
- 4 medium golden potatoes (cut into 1-inch cubes)
- 1 large red onion (cut into wedges)
- 1 cup vegetable broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons butter (unsalted)
Instructions
Preheat your oven to 450°F (232°C).
Pat the rib eye roast dry with paper towels. Season all sides with kosher salt, black pepper, garlic powder, chopped rosemary, and thyme.
Rub olive oil generously over the roast to help the seasoning stick.
Place the roast on a rack in a roasting pan, fat side up, and set aside to come to room temperature while preparing the vegetables.
In a large mixing bowl, toss the carrots, parsnips, potatoes, and onion wedges with 1 tablespoon of olive oil, and season with a pinch of salt and pepper.
Arrange the vegetables around the rib eye roast in the roasting pan.
Insert an oven-safe meat thermometer into the thickest part of the roast. Place the pan in the oven and roast at 450°F for 15 minutes.
Reduce the oven temperature to 325°F (163°C) and continue roasting for approximately 60-75 minutes, or until the thermometer reads 130°F (54°C) for medium-rare or your desired doneness. Stir the vegetables halfway through cooking.
Once done, remove the roast from the oven, tent it loosely with foil, and let it rest for 15 minutes. Leave the vegetables in the pan to stay warm while you prepare the sauce.
In a small saucepan, bring the vegetable broth to a gentle simmer over medium heat.
In a small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry. Gradually whisk the slurry into the simmering broth, stirring constantly until the sauce thickens, about 1-2 minutes.
Stir in the butter until melted and the sauce is glossy. Taste and adjust seasoning if necessary.
Slice the rib eye roast and serve with the browned vegetables, drizzling the savory sauce over the top. Enjoy!
Nutrition Facts
Calories |
1140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.6 g | 106% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 537 mg | 23% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 5.7 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 92 mg | 7% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1576 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
