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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Ribeye and Roasted Garlic Vegetables Recipe

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This recipe for Ribeye and Roasted Garlic Vegetables is from The Saint Jude Ladies Guild Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 oven bag, large size
1 Tbsp. flour
1 1/2 tsp. dried oregano
3/4 tsp. pepper
1/2 tsp. salt
3 to 3 1/2 lb boneless beef ribeye roast
1 1/4 lbs small red potatoes, halved
1 package (16 oz) peeled baby carrots
2 medium onions, cut in wedges
1 whole bulb garlic, unpeeled
1 Tbsp. butter
Directions:
Directions:
Preheat oven to 325ºF. Shake flour in oven bag. Place bag in 13 x 9 x inch baking pan with opening towards the wide side of the pan. Combine oregano, pepper and salt; rub onto surface of beef. Add beef to oven bag. Arrange vegetables around beef in an even layer; sprinkle with additional salt and pepper, if desired. Cut 1 inch off top of garlic bulb; discard top. Place in bag. Close oven bag with nylon tie. Cut six 1/2 inch slits in top of bag; tuck ends of bag in pan. Bake 1 1/2 to 1 3/4 hours or until meat thermometer reads 145ºF. Place vegetables in serving bowl. Squeeze softened garlic into small bowl; combine with butter. Toss with vegetables. Serve beef with vegetables. Makes 9 to 10 servings.

 

 

 

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