Beef Rib Eye Roast with Potatoes, Mushrooms and Fancy Pan Gravy
This Beef Rib Eye Roast with Potatoes, Mushrooms, and Fancy Pan Gravy is the kind of centerpiece dish that turns an ordinary dinner into a memorable occasion. Tender, well-marbled rib eye beef roasts beautifully alongside golden potatoes and earthy mushrooms, while the luxurious pan gravy ties everything together with deep, savory flavor.
Perfect for holidays, Sunday dinners, or when you simply want a restaurant-quality meal at home.
Why You’ll Love This Recipe
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Juicy & flavorful thanks to rib eye’s natural marbling
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One-pan convenience with potatoes and mushrooms roasted together
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Elegant pan gravy made from real drippings
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Impressive enough for guests, easy enough for home cooks
Ingredients
Rib Eye Roast
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1 (4–5 lb / 1.8–2.3 kg) beef rib eye roast, boneless or bone-in
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2 tbsp olive oil
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4 cloves garlic, minced
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1 tbsp fresh rosemary, finely chopped
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1 tbsp fresh thyme leaves
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2 tsp kosher salt
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1½ tsp freshly ground black pepper
Vegetables
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1½ lbs baby potatoes, halved
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12 oz mushrooms (cremini or button), halved
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1 medium onion, thickly sliced
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2 tbsp olive oil
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½ tsp salt
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½ tsp black pepper
Fancy Pan Gravy
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3 tbsp pan drippings (or butter if needed)
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3 tbsp all-purpose flour
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1½ cups beef stock (warm)
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¼ cup dry red wine (optional but recommended)
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1 tsp Worcestershire sauce
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Salt & black pepper, to taste
Instructions
1. Prepare the Roast
Remove the rib eye roast from the refrigerator 1 hour before cooking to bring it to room temperature. Pat dry with paper towels.
In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper. Rub the mixture generously over the entire roast.
2. Preheat & Prep Vegetables
Preheat oven to 450°F (230°C).
Toss potatoes, mushrooms, and onion with olive oil, salt, and pepper. Spread them evenly in a large roasting pan.
3. Roast the Beef
Place the seasoned rib eye roast on top of the vegetables (fat side up).
Roast at 450°F (230°C) for 20 minutes, then reduce oven temperature to 325°F (165°C). Continue roasting for:
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Medium-rare: 125–130°F internal (about 15 min per lb)
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Medium: 135–140°F internal
Use a meat thermometer for best results.
4. Rest the Roast
Remove the roast from the pan and tent loosely with foil. Let it rest 20–25 minutes to allow juices to redistribute.
Keep vegetables warm in the oven while resting.
5. Make the Fancy Pan Gravy
Place the roasting pan on the stovetop over medium heat. Spoon off excess fat, leaving about 3 tablespoons of drippings.
Whisk in flour and cook for 1–2 minutes until lightly browned. Deglaze with red wine, scraping up browned bits.
Gradually whisk in warm beef stock. Add Worcestershire sauce. Simmer until thick and glossy, 5–7 minutes. Season to taste.
To Serve
Slice the rib eye roast against the grain. Arrange with roasted potatoes and mushrooms, then drizzle generously with pan gravy.
Chef’s Tips for Success
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Don’t skip resting time—it ensures juicy slices
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Use a thermometer for perfect doneness
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Add a pat of butter to the gravy for extra silkiness
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Leftovers make incredible sandwiches or steak hash
Storage & Reheating
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Store leftovers in an airtight container up to 4 days
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Reheat gently with gravy to prevent drying
Final Thoughts
This Beef Rib Eye Roast with Potatoes, Mushrooms & Fancy Pan Gravy delivers bold flavor, tender beef, and comforting elegance—all from one pan. It’s a timeless recipe you’ll return to again and again for special dinners and celebrations.
INGREDIENTS
- 1 tablespoon chopped fresh rosemary leaves
- 2 cloves garlic, minced
- 2 teaspoons coarse salt
- 1 teaspoon freshly ground black pepper
- 1 (4-pound) rib eye roast
- 4 pounds small new potatoes, halved
- 1 tablespoon vegetable oil
- 1 pound large white mushrooms, quartered
- 1 tablespoon butter, softened
- 1 tablespoon all-purpose flour
- 1 (14.5-ounce) can beef broth
- 1 tablespoon tomato paste
1. Preheat oven to 350°F (175°C).
2. In a small bowl mix together rosemary, garlic, salt and pepper; spread evenly over surface of roast. Place roast beef, fat-side-up on a rack in a shallow roasting pan. Insert a meat thermometer into the center of the roast, place pan in the center of the oven, and cook for 40 minutes.
3. Toss potatoes with oil and add to the pan, stirring to coat with meat juices. Season with more salt and pepper, if desired. Return pan to oven and continue to cook for 20 minutes.
4. Add mushrooms to the pan, stirring to coat, and continue cooking for 40 more minutes.
5. Mix together butter and flour and set aside.
6. Remove roast beef (thermometer should read 130°F (55°C) from pan and transfer to a cutting surface; let sit 15 minutes before carving. Transfer vegetables to a serving platter. Pour the pan juices into a small saucepan and skim off fat.
7. Pour roast beef broth into pan juices, bring to a boil and let cook for 3 minutes. Lower heat, add flour mixture and tomato paste and whisk gently to incorporate.
8. Carve roast beef and serve with gravy, mushrooms and potatoes. The roast beef recipe is ready to serve...enjoy the feasts !
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