Roasted Beef Ribeye with Brussels Sprouts
Roasted Beef Ribeye with Brussels Sprouts

Prep Time:  15 Minutes  |  Cook Time:  More than 60 Minutes  |  Servings:  12
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  • 1 Open Prairie ® Natural* Angus Boneless Beef Ribeye Roast, about 8 pounds
  • 3 pounds Brussels sprouts
  • 2 to 3 Tbsp olive oil
  • Salt and pepper

Spicy Seasoning:

  • 2 tsp salt
  • 2 tsp dried oregano
  • 2 tsp paprika
  • 2 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground black pepper
  • 1 tsp ground white pepper
  • 1/2 tsp ground red pepper


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


  1. 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.


  1. 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.)


  1. 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.


  1. Carve roast; serve with Brussels sprouts.


Beer Pairing: Stout, Porter
Wine Pairing: Cabernet Sauvignon


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