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Sunday, May 15 2016

This flavorful rib roast goes into the oven under a blanket of rosemary and bacon.


1 - recipe Herb-Bacon Topper, recipe below
1 - 4 pound beef rib roast (chine bone removed)
1 - teaspoon cracked black peppercorns
1/2 - teaspoon salt
1 - pound baby carrots with tops, trimmed
1 - pound small red potatoes (halve any large potatoes)
3 - cups baby spinach
1 - 15 ounce can butter beans, rinsed and drained
Prepare Herb-Bacon Topper. Preheat oven to 350 degrees F. Sprinkle beef roast with cracked pepper, salt, and half of the Herb-Bacon Topper (refrigerate remaining topper and reserved bacon pieces until ready to use). Place meat, bone side down, in a shallow roasting pan. Insert an oven-safe meat thermometer into center of roast.
Roast, uncovered, for 45 minutes. Arrange carrots and potatoes around roast and toss to gently coat. Roast 1 to 1-1/4 hours more or until meat thermometer registers 135 degrees F for medium-rare. Sprinkle meat with remaining Herb-Bacon Topper; cover and let stand for 15 minutes. Temperature of meat after standing should be 145 degrees F. Push meat and carrots to one side of pan. Stir spinach and beans into drippings in other side of pan; sprinkle with reserved bacon pieces. Makes 10 servings.
From the Test Kitchen

Cut 3 garlic cloves into slivers. Before roasting, cut shallow slits all over meat; insert garlic slivers into slits. Roast as above.

Herb-Bacon Topper
4 - slice bacon
1 - tablespoon chopped fresh thyme
1 1/2 - teaspoons chopped fresh rosemary

Cook bacon until crisp; drain on paper towels. Chop half the bacon; stir in thyme and rosemary. Break remaining half of the bacon into pieces to sprinkle into the spinach and beans before serving.
Nutrition Facts (Sunday Beef Rib Roast)
Per serving: 492 kcal cal., 32 g fat (13 g sat. fat, 1 g polyunsaturated fat, 14 g monounsatured fat), 91 mg chol., 468 mg sodium, 19 g carb., 4 g fiber, 3 g sugar, 32 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:16 am   |  Permalink   |  0 Comments  |  Email

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