beef rib roast with roasted vegetables

beef rib roast with browned vegetables

prep time: 10 minutes
cook time: 3 hours
ready in: 3 hours 10 minutes

makes: 8 servings, 6 ounces each


  • 3 lb beef rib eye roast, small end
  • 3 cloves garlic, minced
  • 1 ½ teaspoon lemon pepper
  • 8 small red-skinned potatoes, cooked
  • 8 boiling onions, cooked
  • 8 carrots, cut into 2" pieces, cooked

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Heat oven to 350°F. Combine garlic and lemon pepper press on to beef roast.
  2. Place roast, fat side up, in shallow roasting pan. Insert meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast for 2 ¼ - 2 ½ hours for medium rare, 2 ¾ - 3 hours for medium doneness.
  3. Remove roast when meat thermometer registers 135°F. for medium rare, 150°F for medium.
  4. Transfer to board, tent with foil. Let stand 15-20 minutes. (Temperature will continue to rise about 10°F.)
  5. 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.

per serving: 420 calories, 14g total fat, 6g saturated fat, 80mg cholesterol, 190mg sodium, 41g carbohydrates, 6g dietary fiber, 31g protein