1. Recipes
  2. Beef Rib Roast with Lemon Glazed Carrots & Rutabagas

Beef Rib Roast with Lemon Glazed Carrots & Rutabagas

Try this new recipe for a classic beef roast. Roasted root vegetables and a surprisingly unexpected tangy lemon-dill sauce make for the perfect Sunday Supper.

Cook Mode

Ingredients:

  • 1 beef Ribeye Roast Boneless, small end, (4 to 6 pounds)
  • 4 to 5 medium carrots, cut into 3 x 1/4 x 1/4 inch strips
  • 1 small rutabaga, cut into 3 x 1/4 x 1/4 inch strips
  • 1/2 cup water
  • 2 tablespoons butter
  • 1 tablespoon packed brown sugar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon dried dill weed
  • 1/4 teaspoon salt

Cooking:

  1. Heat oven to 350°F. Place beef Ribeye Roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Season with salt and pepper, as desired. Roast 1-3/4 to 2 hours for medium rare; 2 to 2-1/4 hours for medium doneness.
  2. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
  3. Meanwhile, place carrots, rutabaga and water in medium saucepan. Cover and cook over medium heat 13 to 15 minutes. Combine butter, brown sugar, lemon juice, lemon peel, dill weed and 1/4 teaspoon salt in small pan; cook over medium heat 2 to 3 minutes, stirring occasionally.
  4. Add butter mixture to vegetables; continue cooking, uncovered, 3 to 4 minutes or until vegetables are glazed, stirring occasionally.
  5. Carve roast into slices; season with salt and pepper, as desired. Serve with vegetables.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!