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Beef Rib Roast Recipe

Photo by: Taste of Home

"Our mom-Elizabeth Lorenz Abel-topped beef roast with bacon and onion," says Betty Abel Jellencich from Utica, New York. "Whenever I prepare it, I can't help but reminisce about the wonderful life she gave me and my brothers."

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10-12 Servings
Prep: 15 min. Bake: 2 hours + standing

Ingredients

1 bone-in beef rib roast (4 to 5 pounds)
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
1 small onion, sliced
6 to 8 bacon strips

Directions

Place roast, fat side up, on a rack in a shallow roasting pan. Rub with garlic, salt and pepper; top with onion and bacon.
Bake, uncovered, at 325° for 2-3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Transfer to warm serving platter. Let stand for 10-15 minutes before slicing. Yield: 10-12 servings.

Beef Rib Roast published in Taste of Home April/May 2007, p5

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Ingredients