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Prep and Cook time: 3 1/2 hours
Makes: 8 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 teaspoons lemon pepper
8 small red-skinned potatoes, cooked
8 boiling onions, cooked
8 carrots, cut into 2-inch pieces, cooked
Instructions
1. 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.
2. 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.)
3. 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.
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