Roasted Beef Rib Eye Root Vegetables
Indulge in the ultimate comfort food with this Roasted Beef Rib Eye with Root Vegetables recipe, a perfect centerpiece for any special dinner. Featuring a succulent, herb-crusted rib eye roast seasoned with fresh rosemary, thyme, and garlic, this recipe boasts flavor in every bite. The roast is paired with a vibrant medley of caramelized root vegetables—carrots, parsnips, red onions, and potatoes—roasted with a touch of balsamic vinegar and vegetable broth for added depth. With just 20 minutes of prep time and a foolproof roasting technique, this dish is as impressive as it is approachable. Whether you're hosting a holiday feast or a cozy Sunday dinner, this hearty and flavorful combination will leave everyone at the table satisfied.
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Recipe Information
Ingredients
- 3 lbs rib eye roast
- 3 tbsp olive oil
- 2 tsp kosher salt
- 2 tsp black pepper
- 4 pieces garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 4 pieces carrots, peeled and chopped
- 3 pieces parsnips, peeled and chopped
- 2 pieces red onions, quartered
- 4 pieces potatoes, quartered
- 2 tbsp balsamic vinegar
- 1 cup vegetable broth
Instructions
Preheat the oven to 450°F (232°C).
Pat the rib eye roast dry with paper towels and let it come to room temperature for about 30 minutes.
In a small bowl, combine 2 tablespoons of olive oil, kosher salt, black pepper, minced garlic, chopped rosemary, and thyme. Rub the mixture evenly over the entire surface of the rib eye roast.
Place the roast on a roasting rack in a large roasting pan and put it into the oven. Roast for 15 minutes at 450°F, then reduce the heat to 325°F (163°C) and continue to roast for about 60 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
While the roast is cooking, prepare the root vegetables. In a large bowl, toss the carrots, parsnips, red onions, and potatoes with the remaining 1 tablespoon of olive oil, some salt, and pepper.
Spread the vegetables on a large baking sheet in a single layer. Drizzle with balsamic vinegar and add the vegetable broth to the pan.
Place the vegetables in the oven during the last 40 minutes of the rib eye’s cooking time. Toss the vegetables halfway through to ensure even roasting.
When the roast reaches the desired temperature, remove it from the oven, tent it with foil, and let it rest for 15 minutes before slicing.
Once the vegetables are tender and caramelized, remove them from the oven and transfer to a serving platter.
Slice the rib eye roast against the grain and serve with the roasted root vegetables. Enjoy!
Nutrition Facts
Calories |
881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 491 mg | 21% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 8.8 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 92 mg | 7% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1395 mg | 30% | |
*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.
