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.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:80 mins

Total Time:100 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 450°F (232°C).

Step 2

Pat the rib eye roast dry with paper towels and let it come to room temperature for about 30 minutes.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Spread the vegetables on a large baking sheet in a single layer. Drizzle with balsamic vinegar and add the vegetable broth to the pan.

Step 7

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.

Step 8

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.

Step 9

Once the vegetables are tender and caramelized, remove them from the oven and transfer to a serving platter.

Step 10

Slice the rib eye roast against the grain and serve with the roasted root vegetables. Enjoy!

Nutrition Facts

Serving size	(3442.4g)

Amount per serving	% Daily Value*
Calories	5614.1

Total Fat 366.7g	0%
Saturated Fat 136.6g	0%
Polyunsaturated Fat 4.7g
Cholesterol 1088.6mg	0%
Sodium 2715.1mg	0%
Total Carbohydrate 294.2g	0%
Dietary Fiber 46.2g	0%
Total Sugars 54.0g
Protein 291.9g	0%

Vitamin D 0IU	0%
Calcium 610.1mg	0%
Iron 36.7mg	0%
Potassium 10379.2mg	0%

*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.

Source of Calories

Fat: 58.5%

Protein: 20.7%

Carbs: 20.8%