Herbed Italian Rib Roast Recipe

5 2 2
Herbed Italian Rib Roast Recipe
Herbed Italian Rib Roast Recipe photo by Taste of Home
Publisher Photo

Herbed Italian Rib Roast Recipe

Read Reviews
5 2 2
Publisher Photo
"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." – Lily Julow, Lawrenceville, Georgia
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Bake: 1-3/4 hours + standing
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Bake: 1-3/4 hours + standing

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 rosemary, oregano, salt and pepper.
Bake 1 to 1-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), stirring vegetables occasionally. Let stand for 10 minutes before slicing. Yield: 10 servings.
Originally published as Herbed Italian Rib Roast in Taste of Home December/January 2011, p86

  • 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
  1. Place roast in a large shallow roasting pan. Bake, uncovered, at 350° for 45 minutes.
  2. In a large bowl, combine the potatoes, parsnips, carrots and onions. Drizzle with butter; toss to coat. Spoon vegetables around roast; sprinkle with rosemary, oregano, salt and pepper.
  3. Bake 1 to 1-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), stirring vegetables occasionally. Let stand for 10 minutes before slicing. Yield: 10 servings.
Originally published as Herbed Italian Rib Roast in Taste of Home December/January 2011, p86

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forHerbed Italian Rib Roast

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
aug2295 User ID: 4631582 60865
Reviewed Apr. 25, 2011

"Delicious! Not surprising that the veggies had that much flavor with all the butter, but for the once a year treat of prime rib, totally worth it."

MY REVIEW
lesliea01 User ID: 5674389 138464
Reviewed Dec. 12, 2010

"My friend served this at our cookie Swap dinner and it was Great"

Loading Image