Roasted Rib-Eye and Vegetables
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
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 15×10-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.
Serves 6 to 8.