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Ribeye and Roasted Garlic Vegetables Recipe

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This recipe for Ribeye and Roasted Garlic Vegetables, by , is from The Saint Jude Ladies Guild Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

St. Jude's member
Added: Tuesday, November 22, 2005


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

Preheat oven to 325F. 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 145F. 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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