Ribeye & Roasted Garlic Vegetables
- Servings: 9
- Course: Main Dish
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
PREHEAT oven to 325°F.
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.
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.
CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.
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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