1 (4- to 6-lb.) well-trimmed beef rib-eye roast, small end
2 T. olive oil
1 t. salt
2 lbs. small new potatoes, halved
1 lb. baby carrots
2 medium onions, cut into 1-inch thick wedges
Seasoning:
4 large cloves garlic, crushed
2 t. dried thyme leaves
1 1/2 t. cracked black pepper
Heat oven to 350 degrees. Combine seasoning ingredients; press half of the
mixture evenly into surface of beef roast. I usually season the meat with a
little extra salt and cayenne at this point.
Add the 2 tablespoons olive oil and the 1 teaspoon of salt to the remaining
seasoning mixture; reserve.
Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat
thermometer so tip is centered in thickest part, not resting on fat. Do not add
water or cover. Roast in 350-degree oven approximately 13/4 to 2 hours for
medium rare, 2 to 21/2 hours for medium doneness. If you are using an
instant-read thermometer, check at the minimum cooking time, then watch for
correct degree of doneness.
Meanwhile, in large bowl, combine potatoes, carrots, onions and reserved
seasoning mixture; toss to coat. Arrange vegetables on 15x10-inch jellyroll pan.
During last 60 minutes of roasting time for the beef, put vegetables in oven.
Remove roast to carving board when meat thermometer reaches the desired
doneness. Cover loosely with foil and allow roast to rest about 10 to 15
minutes.
Meanwhile, increase oven temperature to 450 degrees, continue roasting
vegetables 10-15 minutes or until tender and lightly browned, stirring once.
Carve roast into slices and serve with vegetables.
