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Royal Rib Eye Roast

Western.Chefs's picture
  Prepared mustard 1⁄4 Cup (4 tbs)
  Garlic salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Beef rib eye roast 4 Pound (1 Piece)
  Potatoes 8 Medium, peeled and cut into 1 inch chunks

1. In small bowl, stir first 3 ingredients until smooth. Place rib eye roast, fat side up, on small rack in large open roasting pan; spread top of roast with mustard mixture. Insert meat thermometer into center of roast. Roast meat in 350°F. oven about 1 hour 20 minutes or until meat thermometer reaches 140°F. for rare (about 20 minutes per pound), or until of desired doneness.
2. Meanwhile, in 4-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to medium-low; cover and cook 10 minutes; drain. Arrange potatoes around roast in drippings in pan, turning potatoes to coat them evenly with drippings. Bake 50 to 60 minutes along with roast, turning occasionally, until potatoes are fork-tender and browned. Remove meat to warm large platter; let meat stand about 15 minutes for easier carving. Keep potatoes warm.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5101 Calories from Fat 1898

% Daily Value*

Total Fat 211 g324.1%

Saturated Fat 83.1 g415.3%

Trans Fat 0 g

Cholesterol 1469.8 mg489.9%

Sodium 5244.5 mg218.5%

Total Carbohydrates 258 g86.2%

Dietary Fiber 32.6 g130.3%

Sugars 11.4 g

Protein 530 g1060.4%

Vitamin A 1.4% Vitamin C 456%

Calcium 34.7% Iron 349.4%

*Based on a 2000 Calorie diet

Royal Rib Eye Roast Recipe