Beef Rib Roast with Browned Vegetables
Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Total Time: 3 hrs 30 min
Yield: 10 servings
Ingredients
1 beef rib roast (2 to 4 ribs), small end, chine (back) bone
removed (6 to 8 pounds)
3 cloves garlic, minced
1- 1/2 tsp lemon pepper
8 small red-skinned potatoes, cooked
8 boiling onions, cooked
8 carrots, cut into 2-inch pieces, cooked
Directions
Heat oven to 350°F. Combine garlic and lemon pepper; press onto
beef roast. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat
thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone.
Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare;
2-3/4 to 3 hours for medium doneness.
Remove roast when meat thermometer registers 135°F for medium
rare; 150°F for medium. Transfer to board; tent with foil. Let stand 15 to 20 minutes.
(Temperature will continue to rise about 10°F to reach 145°F for medium rare;
160°F for medium.)
Remove all but 2 tablespoons drippings from pan. Add vegetables; cook
over medium-high heat 5 minutes or until lightly browned, stirring occasionally. Carve roast.
Serve with vegetables.
Makes 8 to 10 servings.
Nutrition facts
Serving Size 1 serving
Calories 785
Calories from Fat 476 (61%)
% Daily Value*
80%Total Fat 52g
104%Saturated
Fat 20.9g
Polyunsaturated Fat 2g
Monounsaturated Fat 22.2g
49%Cholesterol 146mg
7%Sodium 160mg
40%Potassium 1414mg
12%Total
Carbohydrate 35g
20%Dietary
Fiber 5g
Sugars 8g
Sugar Alcohols 0g
86%Protein 43g