Beef Rib Roast
"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."
SERVINGS
|
10-12
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
15 min. |
COOK
|
120 min.
|
TOTAL
|
135 min.
|
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.