Beef Rib Roast with Lemon Glazed Carrots & Rutabagas
Try this new recipe for a classic beef roast. Roasted root vegetables and a surprisingly unexpected tangy lemon-dill sauce make for the perfect Sunday Supper.
Cook Time: 2 hrs 45 mins
Servings: 10
Ingredients: 10
Ingredients
Preparation
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Step 1
Heat oven to 350°F. Place beef Ribeye Roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Season with salt and pepper, as desired. Roast 1-3/4 to 2 hours for medium rare; 2 to 2-1/4 hours for medium doneness.
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Step 2
Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
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Step 3
Meanwhile, place carrots, rutabaga and water in medium saucepan. Cover and cook over medium heat 13 to 15 minutes. Combine butter, brown sugar, lemon juice, lemon peel, dill weed and 1/4 teaspoon salt in small pan; cook over medium heat 2 to 3 minutes, stirring occasionally.
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Step 4
Add butter mixture to vegetables; continue cooking, uncovered, 3 to 4 minutes or until vegetables are glazed, stirring occasionally.
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Step 5
Carve roast into slices; season with salt and pepper, as desired. Serve with vegetables.
Nutrition Information
236 Calories
5.4g SAT FAT
25g PROTEIN
2.1 mg IRON
6.3 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 236 Calories; 113.4 Calories from fat; 12.6g Total Fat (5.4 g Saturated Fat; 0.6 g Trans Fat; 0.8 g Polyunsaturated Fat; 5.3 g Monounsaturated Fat;) 76 mg Cholesterol; 132 mg Sodium; 6 g Total Carbohydrate; 1.3 g Dietary Fiber; 25 g Protein; 2.1 mg Iron; 445 mg Potassium; 5.6 mg NE Niacin; 0.5 mg Vitamin B6; 2 mcg Vitamin B12; 6.3 mg Zinc; 31.2 mcg Selenium; 55 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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