Herb-Infused Ribeye Roast with Roasted Vegetables
Juicy ribeye roast seasoned with fragrant herbs, served alongside colorful roasted vegetables for a satisfying Sunday feast.
ingredients
- 3 pounds beef ribeye roll
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound baby potatoes, halved
- 2 cups baby carrots
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, cut into wedges
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh parsley, chopped
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
In a small bowl, combine minced garlic, chopped rosemary, thyme leaves, salt, pepper, and olive oil to form a paste.
- 3.
Rub the herb paste all over the beef ribeye, ensuring it is evenly coated.
- 4.
Place the seasoned ribeye on a roasting pan and roast in the preheated oven for 1 hour and 15 minutes for medium-rare (adjust time based on your preferred doneness).
- 5.
In the meantime, prepare the roasted vegetables. Place the halved baby potatoes, baby carrots, bell peppers, and red onion wedges on a baking sheet. Drizzle with olive oil, salt, and pepper, and toss to coat.
- 6.
After the ribeye has roasted for 30 minutes, add the tray of vegetables to the oven and continue roasting for 45 minutes until the vegetables are tender and golden.
- 7.
Remove the ribeye from the oven and let it rest for 10 minutes before carving.
- 8.
Drizzle balsamic vinegar over the roasted vegetables, sprinkle with fresh parsley, and toss gently.
- 9.
Carve the ribeye into thin slices and serve with the roasted vegetables.
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