Sunday, December 24, 2006

Ribeye and Asparagus

Tonight we had a very impressive, yet very easy dinner to start off our holidays. We had a ribeye roast with asparagus and new potatoes. I coated the roast in Chicago Steak Seasoning that I get from Penzey's - it really is the best steak seasoning we've tasted. The roast, potatoes, and onions were all tossed in an oven-proof dish and roasted for an hour at 350 degrees - or until the internal temp of the meat read about 130 degrees for medium-rare.
The asparagus was set under the broiler for about ten minutes once it was peel and tossed with olive oil, salt, and pepper. Once out from under the heat I grated a little parmesan cheese on top.

Posts You Might Enjoy

Related Posts Plugin for WordPress, Blogger...