Herbed Italian Rib Roast

By ezunich

Ingredients

• 1 bone-in beef rib roast (4 to 5 lbs)
• 2 lbs. Yukon gold potatoes, peeled md quartered
• 1 lb. parsnips, quartered
• 1 lb. carrots, quartered
• 2 large onions, cut into wedges
• 1/2 cup butter, melted
• 2 tbs dried rosemary, crushed
• 2 tbs. dried oregano
• 1 tsp salt
• 1/4 tsp. pepper

Preparation

Step 1

Place roast in a large shallow roasting pan. Bake, uncovered, at 350° for 45 minutes.

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. Bake 1 to 1-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), stirring vegetables occasionally. Let stand for 10 minutes before slicing.