Recipes

Beef Rib Roast With Browned Vegetables

A supremely savory roast.

8 lb beef rib roast

3 cloves garlic, minced

1 1/2 teaspoons lemon pepper

8 small red-skinned potatoes, cooked

8 onions, cooked

8 carrots, cut into 2-inch pieces, cooked

Heat oven to 350° F.
Combine garlic and lemon pepper; press onto beef roast. Place roast, fat side up, in shallow roasting pan. Roast in oven for around 2 1/2 hours for medium rare; 3 hours for medium.
Remove roast and transfer to cutting board; tent roast with foil. Let stand 15 to 20 minutes.
Remove all but 2 tablespoons drippings from pan. Add vegetables; cook over medium-high heat for 5 minutes or until lightly browned, stirring occasionally. Carve roast. Serve with vegetables.

Season:	Winter
Course:	Dinner