Beef Rib Roast Recipe

4.5 1 3
Beef Rib Roast Recipe
Beef Rib Roast Recipe photo by Taste of Home
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Beef Rib Roast Recipe

Read Reviews
4.5 1 3
Publisher Photo
"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."
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 2 hours + standing
MAKES:
10-12 servings
TOTAL TIME:
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 Jones Dairy Farm Dry-Aged 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.
Originally published as Beef Rib Roast in Taste of Home April/May 2007, p5

  • 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 Jones Dairy Farm Dry-Aged Bacon strips
  1. Place roast, fat side up, on a rack in a shallow roasting pan. Rub with garlic, salt and pepper; top with onion and bacon.
  2. 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°).
  3. Transfer to warm serving platter. Let stand for 10-15 minutes before slicing. Yield: 10-12 servings.
Originally published as Beef Rib Roast in Taste of Home April/May 2007, p5

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Daddy_can_cook User ID: 7065484 163746
Reviewed Jan. 1, 2013

"It was a great and easy recipe. I added some fresh Thyme and Rosemary. Along with a 1/2 can of beef broth. For more juice. I had a 6 lb roast it was ready in about 2 1/2 hrs. Severed with Red potatoe halfs with Rosemary and butter. And some Corn I blanched and froze when it was in season."

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