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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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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. â Lillian Julow, Gainesville, Florida 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:
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.
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