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Beef Rib Roast with Browned Vegetables

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Make it a Meal

Add these dishes to make a full meal:

Wild Rice Salad with Smoked Turkey

New England Clam Chowder

Hot Fudge Magic Cake

Wine Pairings

Recipe courtesy of the National Cattleman’s Beef Association

Preparation facts

Total Time: 3 hrs 30 min

Yield: 10 servings

Ingredients

1 beef rib roast (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)

3 cloves garlic, chopped

1- 1/2 tsp lemon pepper

8 small red-skinned potatoes, cooked

8 boiling onions, cooked

8 carrots, cut into 2-inch pieces, cooked

Directions

Heat oven to 350°F. Combine garlic and lemon pepper; press onto beef roast. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-3/4 to 3 hours for medium doneness.

Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

Remove all but 2 tablespoons drippings from pan. Add vegetables; cook over medium-high heat 5 minutes or until lightly browned, stirring occasionally. Carve roast. Serve with vegetables.

Makes 8 to 10 servings.

Nutrition facts

Serving Size 1 serving
Calories 785
Calories from Fat 476 (61%)
% Daily Value*
80%Total Fat 52g
104%Saturated Fat 20.9g
Polyunsaturated Fat 2g
Monounsaturated Fat 22.2g
49%Cholesterol 146mg
7%Sodium 160mg
40%Potassium 1414mg
12%Total Carbohydrate 35g
20%Dietary Fiber 5g
Sugars 8g
Sugar Alcohols 0g
86%Protein 43g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.