Description
Elegant and simple sheet pan rib eye roast recipe!
Scale
Ingredients
Roast
- 2.5 pound boneless rib eye roast
- 2 tablespoons za’atar
- 2 teaspoons salt
- 2 tablespoons extra virgin olive oil
Vegetables
- 1 head cabbage
- 4 large carrots
- 1 teaspoon fine salt
- 2 tablespoons extra virgin olive oil
Instructions
- Pat the rib eye down with za’atar and salt all over until evenly covered. Place in a large bowl, cover and set in the fridge for at least 3 hours, up to 12 hours.
- Set at room temperature an hour before cook time. Rub down with olive oil. Pre-heat oven to 350F.
- Use a sharp knife to score the layer of fat on the top of the roast in a criss cross pattern.
- Set the roast on a sheet pan, fat side up. Cut the carrots in half and place all around the roast. Drizzle with 1 tablespoon olive oil and 1/2 teaspoon salt.
- Cut the cabbage into 6 wedges and coat with remaining olive oil. Place flat side down on a separate sheet pan all lined up and sprinkle with salt.
- Put the roast in the oven, middle rack and the cabbage on the bottom.
- Cook for 60 minutes at 350F. Then bring the temp up to 425F until the internal temperature reaches 140F (for a medium rare cook), usually 30-40 minutes. Remove everything from the oven and let the roast rest for 5 minutes before slicing into it.
- Serve with vegetables and pan drippings on the side.
Nutrition
- Serving Size: 1 slice with veg
- Calories: 669
- Fat: 39.2g
- Carbohydrates: 17.9g
- Fiber: 6.9g
- Protein: 64.8g