Standing Rib Roast & Three Potato Bake from this group's sponsor!
Reynolds® Oven Bag, Large Size
teaspoons beef bouillon granules
teaspoons dried rosemary, crushed
teaspoon lemon pepper
large cloves garlic, minced
to 6 pounds bone-in beef rib roast
medium sweet potatoes, peeled, halved
small russet potatoes, peeled, halved
small Yukon Gold potatoes, peeled, halved
PREHEAT oven to 325°F.
SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch or larger baking pan with sides at least 2 inches deep. Combine beef bouillon granules, rosemary, lemon pepper and garlic; rub onto surface of roast.
ADD roast, fat side up, to oven bag. Arrange potatoes around roast in an even layer in bag.
CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.
BAKE 2 to 2 1/2 hours or until meat thermometer reads 145°F. Remove potatoes from oven bag; place in serving bowl. Season with salt and pepper. Skim fat from sauce; season sauce with salt and pepper. Serve roast with vegetables and sauce.
Nutrition per 3 oz. serving of cooked beef:/span
Number of Servings: 10-12
|% calories from fat||68|