Roasted Beef Ribeye With Brussels Sprouts

Roasted Beef Ribeye With Brussels Sprouts

Cook Time: More than 60 Minutes | Prep Time:  15 Minutes  |  Servings:  12

Open Prairie® Natural* Angus boneless beef ribeye roast, about 8 pounds
3 pounds Brussels sprouts
2 to 3 tablespoons olive oil
Salt and pepper, to taste

Spicy Seasoning:
2 teaspoons salt
2 teaspoons dried oregano
2 teaspoons paprika
2 teaspoons dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1/2 teaspoon ground red pepper

Heat oven to 350°F. Combine rub ingredients; press onto Open Prairie Natural Angus beef roast.

Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350°F oven 2 to 2 1/4 hours for medium-rare; 2 1/2 to 2 3/4 hours for medium doneness. Tent roast loosely with aluminum foil halfway through cooking time to prevent overbrowning.

Remove roast when meat thermometer registers 135°F for medium-rare; 145°F for medium. Let stand 15 minutes. (Temperature will rise to 145°F for medium-rare; 160°F for medium.)

For Brussels sprouts: Trim bottom and slice each lengthwise in half. Place Brussels sprouts on sheet pan. Drizzle with olive oil; season with salt and pepper. Add the Brussels sprouts pan to the oven during the last 40 to 45 minutes or until crisp tender, stirring occasionally.

Carve roast; serve with Brussels sprouts.


Beer Pairing: Stout, Porter

Wine Pairing: Cabernet Sauvignon

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