Beefy Tomato Rolled Ribeye
Beefy Tomato Rolled Ribeye

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, beefy tomato rolled ribeye. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

In large pot, put in beef broth, tomato juice, worcestershire, and salt and pepper. Turn on medium high heat until boiling, reduce to medium low. Ribeye rolls can be roasted whole or as sections, or sliced into boneless ribeye steaks. Meat from the ribeye needs no sauce to be delicious.

Beefy Tomato Rolled Ribeye is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Beefy Tomato Rolled Ribeye is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have beefy tomato rolled ribeye using 12 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Beefy Tomato Rolled Ribeye:
  1. Take 4 Ribeye steaks sliced a quater inch
  2. Take 2 can 14.5 Oz beef broth
  3. Prepare 1 tomato juice (same amount as beef broth)
  4. Make ready 3 stalk Celery
  5. Make ready 3 stick Whole carrots
  6. Take 1 Large onion
  7. Make ready 1 Small onion
  8. Get 1 head cabbage
  9. Prepare 3 clove Garlic
  10. Prepare 4 tbsp Butter
  11. Make ready 1 tbsp worcestershire sauce
  12. Prepare Salt and Pepper

Ribeye steaks with fresh tomato tapenade are is the grilling recipe that you need this summer! Beefy goodness, topped with sweet summer tomatoes, it doesn't get much better. This post is sponsored by the Washington Beef Commission. We are grateful for our sponsors as they allow us to bring you delicious, free content every week.

Instructions to make Beefy Tomato Rolled Ribeye:
  1. In large pot, put in beef broth, tomato juice, worcestershire, and salt and pepper. Turn on medium high heat until boiling, reduce to medium low.
  2. Cut up celery, carrots, large onion, and garlic cloves. Place in pot. Put lid and top and let simmer stirring occasionally. About half an hour.
  3. In a large skillet place each ribeye steak down flat. Medium heat. Sear and salt and pepper both sides. Remove from heat.
  4. Now, cut up cabbage and small onion to your desire. Set aside.
  5. Set oven to 350°F. Roll a hand full of cabbage and onion into each steak. Then place on baking dish. Place remaining cabbage in onion surrounding them. Set aside.
  6. Now, drain the beefy tomato broth into a bowl. Leaving out all veggies.
  7. Pour broth over steaks in baking dish. Put 1 T of butter on each steak.
  8. Cover with foil and place in oven. Let bake for about and hour. Depending on the tenderness of cabbage and onion.

This post is sponsored by the Washington Beef Commission. We are grateful for our sponsors as they allow us to bring you delicious, free content every week. Invert tomatoes onto paper towels to drain. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a bowl, whisk together oil, salt, pepper, and vinegar until blended.

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