RIBEYE ROAST AND OVEN-BROWNED VEGETABLES
WITH EASY SAVORY SAUCE
Cut: Rib or Ribeye Roast/Prime Rib

4 lb. well-trimmed beef rib eye roast, small end
2 TBSP. vegetable oil
3 medium baking potatoes, quartered
2 large sweet potatoes, cut into eighths
4 small onions, halved
EASY SAVORY SAUCE:
1 1/2 tsp. dry mustard
1 jar prepared brown gravy (12 ounces)
1/4 cup currant jelly
1 tsp. water
SEASONING INGREDIENTS:
2 tsp. dried rosemary leaves, crushed
4 cloves garlic, crushed
1 tsp. dry mustard
1 tsp. salt
1 tsp. cracked black pepper

Preheat oven to 350 degrees.

Combine seasoning ingredients. Press half the seasoning evenly into surface of beef roast. Add oil to remaining seasoning; reserve.

Roast in 350 degree oven approximately 1 3/4 hours for medium rare; 2 hours for medium.

Meanwhile, mix mustard and water in small saucepan until smooth. Stir in gravy and jelly. Cook over medium heat 5 minutes or until smooth and bubbly, stirring occasionally.

Combine vegetables and reserved seasoning; toss to coat. Approximately 1 1/4 hours before serving, arrange vegetables around roast.

Remove roast when thermometer registers 135 degrees for medium rare, 150 degrees for medium. Tent and let stand for 15 to 20 minutes (temperature will continue to rise about 10 degrees). Cook vegetables 15 minutes longer or until tender, stirring once. Carve roast into slices; serve with vegetables and sauce.

Recipe Tips:
Choose a large size roasting pan and rack so there is adequate room to add vegetables.
Sauce may be made ahead and refrigerated; just reheat and serve.

To season roast, sprinkle seasoning ingredients on wax paper and roll roast through seasonings. Place into pan.

Source: Wisconsin Beef Council