Recipe: Beef Rib Roast with Browned Vegetables

Beef Rib Roast with Browned Vegetables

1 beef rib roast (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
3 cloves garlic, minced
1 1/2 teaspoons lemon pepper
8 small red-skinned potatoes, cooked
8 boiling onions, cooked
8 carrots, cut into 2-inch pieces, cooked

Heat oven to 350F.

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 350F 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 135F for medium rare; 150F for medium. Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145 F for medium rare; 160F 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
Source: Cattlemen's Beef Board