BEEF RIB ROAST SERVED WITH OVEN BROWN VEGETABLES
Prep Time: 10 Minutes
Cook Time: about 2 Hours
Ready in: about 2 1/2
Hours including standing time
Makes 4 to 6 servings
4 lb. pound boneless
beef rib roast
2 Tbsp. olive oil
4 small onions, halved
2 large sweet potatoes, cut into eighths
3 medium baking potatoes, quartered
4 cloves garlic, crushed
1 tsp. dry mustard
2 tsp. dried rosemary leaves, crushed
1 tsp. salt
1 tsp. cracked black pepper
1. Preheat oven to 350°F.
2. Combine seasonings. Press
half of the seasonings evenly into surface of roast. Add oil
to remaining seasoning; reserve.
3. Place roast on rack in shallow
roasting pan. Roast at 350°F approximately 1 and 3/4 to 2
4. Meanwhile, combine vegetables
and reserved seasoning; toss to coat.
5. Approximately 1 and 1/4 hours
before serving, arrange vegetables around roast and continue
6. When thermometer reads 135°F
for medium-rare or 150°F for medium, remove roast from oven.
Tent loosely. Continue to cook vegetables 15 minutes longer or
until tender, stirring once.
7. Carve roast and serve surrounded