Beef Ribeye Roast & Vegetables

Beef cut: Prime Rib Roast

Total preparation & cooking time: 2-to-3 hours

Serves 6-8

Ribeye Roast


For the meat
1 well-marbled Snow Creek Ranch Bone-In Prime Rib roast, small end (4-6 pounds)
2 tablespoons vegetable oil
2 pounds small new potatoes, cut in half
1 package (1 pound) baby carrots
2 medium onions, cut into 1-inch thick wedges

For the Seasoning
4 large cloves garlic, minced
2 teaspoons dried thyme leaves, crushed
1 teaspoon cracked black pepper


  • Heat oven to 250F. Combine seasoning ingredients and onto all surfaces of beef roast.
  • Place roast, fat side up, on rack in shallow roasting pan.
  • Insert ovenproof meat thermometer so top is covered in thickest part of beef, not resting in fat.
  • Do not add water to cover.
  • Roast in 350F oven for 1-to-2 hours for medium rare; 2-to-2 1/2 hours for medium. Have a beer while you wait.

About 1 hour before roast is done, combine remaining seasoning with oil in large bowl. Add vegetables; toss. Place vegetables on rack around roast.

  • Remove roast when meat thermometer registers 135F for medium rare; 150F for medium.
  • Tent with aluminum foil and let stand 15 to 20 minutes (temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium).
  • Meanwhile increase oven temperature to 450F; continue roasting vegetables for 15 minutes or until tender and lightly browned.
  • Carve roast into slices, and season with salt to taste.

Serve with vegetables and a full-bodied red wine.