Boneless Ribeye Roast with Vegetables


  • 1 well-trimmed boneless beef ribeye roast, small end (about 4 lbs.)
  • 2 tbsp. vegetable oil


  • 2 tbsp. minced fresh rosemary or 2 tsp. dried rosemary
  • 4 cloves garlic, minced
  • 1 tsp. salt
  • 1 tsp. dry mustard
  • 2 tsp. dried thyme
  • 1 tsp. cracked black pepper


    1. Heat oven to 350 degrees. Combine seasoning ingredients; press ½ onto beef roast. Combine remaining seasoning with oil in large bowl. Add vegetables; toss.
    2. 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. Do not add water or cover. Roast in 350 degree oven 1 ¾ hours for medium rare; 2 hours for medium doneness. After 15 to 30 minutes, place vegetables on rack around roast; roast vegetables 1 ½ hours or until tender.
    3. Remove roast when meat thermometer registers 135 degrees for medium rare. 150 degrees for medium. Tent with foil. Let stand 15 to 20 minutes. Carve roast. Serve with vegetables.