Beef Rib Roast

By á-3286

Each Serving:
Calories: 500
Fat: 35 g
Carb: 20 g
Fiber: 5 g
Protein: 32 g

Ingredients

• 1 recipe Herb-Bacon Topper
• 1 4 to 5 lb beef rib roast
• 1 tsp cracked black peppercorns
• 1/2 tsp salt
• 1 lb baby carrots with tops, trimmed
• 1 lb small red potatoes (halve any large potatoes)
• 3 to 4 cups baby spinach
• 1 15 oz can beans, rinsed and drained
• Herb-Bacon Topper
• 4 slices of bacon
• 1 Tbsp chopped fresh basil
• 1 1/2 tsp chopped fresh parsley

Details

Servings 10
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

1. Prepare Herb-Bacon Topper. (Cook 4 slices of bacon until crisp; drain on paper towels. Chop half the bacon; stir in 2 ingredients. Break remaining half of bacon into pieces to sprinkle into spinach and beans before serving.)
2. Preheat oven to 350 F. Sprinkle beef roast with cracked pepper, salt, and half of Herb- Bacon Topper (refrigerate remaining topper ans reserved bacon pieces until ready to use.) Place meat, bone side down, in a shallow roasting pan. Insert an oven safe meast thermometer into center of roast.
3. Roast, uncovered, for 45 mins. Arrange carrots and potatoes around roast and toss to gently coat. Roast 1 to 1 1/4 hrs more or until meat thermometer registers 135 F for medium-rare. Sprinkle meat with remaining Herb- Bacon Topper; cover and let stand for 15 mins. Temperature of meat after standing should be 145 F. Push meat, potatoes, and carrots to one side of pan. Stir spinach and beans into drippings in other side of pan; sprinkle with reserved bacon pieces.