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Herbed Italian Rib Roast

"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
  • Total Time
    Prep: 30 min. Bake: 1-3/4 hours + standing
  • Makes
    10 servings

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 135°; medium, 140°; medium-well, 145°), stirring vegetables occasionally. Let stand for 10 minutes before slicing.

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Reviews

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Average Rating:
  • aug2295
    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.

  • lesliea01
    Dec 12, 2010

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