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Beef Rib Roast

 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."
10-12 ServingsPrep: 15 min. Bake: 2 hours + standing


  • 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


  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.