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Herbed Italian Rib Roast Recipe

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"This amazing recipe has been a favorite in my family for years. I like to roast twice as many vegetables so I can make a quick, full-flavored hash with the leftovers." – Lillian Julow, Gainesville, Florida

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Herbed Italian Rib Roast Recipe

Prep: 30 min. Bake: 1-3/4 hours + standing

Yield: 10 Servings

30 105 135

Ingredients

1 bone-in beef rib roast (4 to 5 pounds)
2 pounds Yukon gold potatoes, peeled and quartered
1 pound parsnips, quartered
1 pound carrots, quartered
2 large onions, cut into wedges
1/2 cup butter, melted
2 tablespoons dried rosemary, crushed
2 tablespoons dried oregano
1 teaspoon salt
1/4 teaspoon pepper

Directions

Place roast in a large shallow roasting pan. Bake, uncovered, at 350° for 45 minutes.
In a large bowl, combine the potatoes, parsnips, carrots and onions. Drizzle with butter; toss to coat.
Spoon vegetables around roast; sprinkle with the rosemary, oregano, salt and pepper. Bake 1 to 1-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), stirring vegetables occasionally. Let stand for 10 minutes before slicing. Yield: 10 servings.

Nutritional Facts 5 ounces cooked beef with 1/2 cup vegetables equals 411 calories, 21 g fat (11 g saturated fat), 24 mg cholesterol, 406 mg sodium, 28 g carbohydrate, 5 g fiber, 27 g protein.

Originally published as Herbed Italian Rib Roast in Taste of Home December/January 2011, p86

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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