Easy Way to Prepare Super Quick Beefy Tomato Rolled Ribeye

Beefy Tomato Rolled Ribeye Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

The ribeye is one of the most highly prized cuts on the steer - renowned for its blend of bold, beefy flavor Meat from the ribeye needs no sauce to be delicious. It's often served simply seasoned with salt & pepper, though sometimes horseradish cream is served.

Here is the best “Beefy Tomato Rolled Ribeye” recipe we have found so far. This will be smell and look delicious.

Ingredients of Beefy Tomato Rolled Ribeye

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

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Beefy Tomato Rolled Ribeye instructions

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..

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