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Beef Rib Roast with Browned Vegetables




Source of Recipe


internet


List of Ingredients




1 beef rib eye roast, small end
3 cloves garlic, minced
1 1/2 tsp. lemon pepper
8 small red-skinned potatoes, cooked
8 boiling onions, cooked
8 carrots, cut into 2-inch pieces, cooked


Recipe




Heat oven to 350ﾰF. Combine garlic and lemon pepper; press on to beef roast. 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 2-1/4 to 2-1/2 hours for medium rare, 2-3/4 to 3 hours for medium doneness. Remove roast when meat thermometer registers 135ﾰF. for medium rare; 150ﾰF for medium. Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10ﾰ.) 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.