Recipe: Standing Rib Roast and Three Potato Bake (using oven cooking bag)

Standing Rib Roast and Three Potato Bake

1 Reynolds Oven Bag, Large Size
2 tablespoons flour
1 1/2 teaspoons beef bouillon granules
1 1/2 teaspoons dried rosemary, crushed
1 teaspoon lemon pepper
2 large cloves garlic, minced
5 to 6 pounds bone-in beef rib roast
2 medium sweet potatoes, peeled, halved
2 small russet potatoes, peeled, halved
2 small Yukon Gold potatoes, peeled, halved

Preheat oven to 325F.

Shake flour in Reynolds Oven Bag; place in 13x9x2-inch or larger baking pan with sides at least 2 inches deep. Combine beef bouillon granules, rosemary, lemon pepper and garlic; rub onto surface of roast.

Add roast, fat side up, to oven bag. Arrange potatoes around roast in an even layer in bag.

Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.

Bake 2 to 2 1/2 hours or until meat thermometer reads 145F. Remove potatoes from oven bag; place in serving bowl. Season with salt and pepper. Skim fat from sauce; season sauce with salt and pepper. Serve roast with vegetables and sauce.

Servings: 10-12
Source: Reynolds Kitchens