Go Back
The Sheet Pan Roasted Beast Feast is a culinary delight that brings together the rich flavors of a bone-in ribeye roast or prime rib with an array of vibrant vegetables, all cooked to perfection on one single sheet pan. This dish is not only a feast for the senses but also an effortless way to serve a delicious meal for family and friends.

Sheet Pan Roasted Beast Feast

Elevate your holiday gatherings with this Sheet Pan Roasted Beast Feast! Perfect for a cozy winter dinner, this easy one-pan meal features succulent ribeye roast surrounded by vibrant roasted vegetables, all infused with aromatic herbs. Not only is it comforting and flavorful, but it also simplifies cooking and cleanup, making it the ideal choice for festive nights. Try it tonight and create lasting memories with family and friends!
Print Recipe Pin Recipe

Ingredients
  

1 (5-6 lb) bone-in ribeye roast or prime rib

2 lbs baby potatoes, halved

1 lb Brussels sprouts, trimmed and halved

3 medium carrots, sliced into 1-inch pieces

1 large red onion, quartered

6 cloves garlic, smashed

4 tbsp olive oil

2 tbsp fresh rosemary, chopped

1 tbsp fresh thyme, chopped

1 tbsp paprika

2 tsp salt

1 tsp black pepper

1 lemon, zested and juiced

1 cup low-sodium beef broth

Instructions
 

Preheat your oven to 450°F (230°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

    Prepare the roast: In a small bowl, mix together 2 tbsp olive oil, rosemary, thyme, paprika, salt, black pepper, lemon zest, and half of the lemon juice. Rub this mixture generously all over the ribeye roast, ensuring it's well coated.

      Vegetable prep: In a large mixing bowl, combine the halved baby potatoes, Brussels sprouts, carrots, red onion, and smashed garlic cloves. Drizzle with the remaining 2 tbsp olive oil, and season with salt and pepper. Toss until all the vegetables are evenly coated.

        Arrange on the sheet pan: Place the seasoned roast in the center of the prepared baking sheet. Surround it with the vegetable mixture, spreading them out evenly around the meat.

          Add broth: Pour the beef broth along the edges of the baking sheet (not directly on the roast) to help keep the veggies moist and flavorful throughout the cooking process.

            Roast the feast: Place the sheet pan in the preheated oven and roast for about 20 minutes at 450°F (230°C) to develop a nice crust on the meat. Then, reduce the temperature to 325°F (163°C) and roast for an additional 1.5 to 2 hours or until the internal temperature of the roast reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Stir the vegetables occasionally for even cooking.

              Rest the roast: Once done, remove the sheet pan from the oven and tent the roast loosely with foil. Allow it to rest for 15-20 minutes before slicing to retain the juices.

                Serve: Slice the roast against the grain and serve it alongside the roasted vegetables, drizzling the pan juices over everything for added flavor. Garnish with additional fresh herbs if desired.

                  Prep Time: 20 minutes | Total Time: 2 hours 20 minutes | Servings: 8