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Ribeye & Roasted Garlic Vegetables

  • Servings: 9
  • Course: Main Dish

Reynolds Kitchen Tips

Reynolds Kitchens tip

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  • 1 Reynolds® Oven Bag, Large Size
  • 1 tablespoon flour
  • 1 1/2 teaspoons dried oregano
  • 3/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 3 to 3 1/2 pound boneless beef ribeye roast
  • 1 1/4 pounds small red potatoes, halved
  • 1 package (16 oz.) peeled baby carrots
  • 2 medium onions, cut in thin wedges
  • Salt and pepper
  • 1 whole bulb garlic
  • 1 tablespoon butter


Step 1

PREHEAT oven to 325°F.

Step 2

SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch or larger baking pan with sides at least 2 inches deep. Combine oregano, pepper and salt; rub onto surface of roast.

Step 3

ADD roast, fat-side up, to oven bag. Arrange potatoes, carrots and onions around roast in an even layer in bag; sprinkle with salt and pepper. Cut 1 inch off top of unpeeled garlic bulb, cutting through tips of cloves; discard top portion. Place in bag.

Step 4

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.

Step 5

BAKE / to / hours or until meat thermometer reads °F. Remove vegetables from oven bag to serving bowl. Squeeze softened garlic cloves into a small bowl; combine with butter. Add to vegetables; toss to coat. Season with additional salt and pepper, if desired. Serve roast with vegetables.

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