Ingredients Jump to Instructions ↓

  1. 1 beef ribeye roast (4 pounds) Coarsely ground pepper

  2. 1 large onion, chopped

  3. 4 to 5 garlic cloves, minced

  4. 1-1/2 cups beef broth

  5. 1/3 cup ketchup

Instructions Jump to Ingredients ↑

  1. Sprinkle roast with pepper; place rib side down in a small roasting pan. Combine onion and garlic; spread over all sides of roast. Combine broth and ketchup; spoon 3/4 cup over roast. Set remaining broth mixture aside. Bake, uncovered, at 325° for 2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Baste with pan drippings every 20 minutes, adding reserved broth mixture as needed. Let stand for 10 minutes before slicing. Stir any remaining broth mixture into pan drippings; heat through and serve with roast. Yield: 6-8 servings.


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