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Sunday Beef Rib Roast

Makes: 10 servings
Prep 30 mins Roast 350°F1 hr 45 mins to 2 hrs Stand 15 mins
Sunday Beef Rib Roast
  • 1  recipe Herb-Bacon Topper, recipe below
  • 1 4 - 5  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 - 4  cups  baby spinach
  • 1 15  ounce can  butter beans, rinsed and drained

1. 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.

2. 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 KitchenFor added garlic flavor:
  • 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
Bake 200°F1 hr
  • 4  slice  bacon
  • 1  tablespoon  chopped fresh thyme
  • 1 1/2  teaspoons  chopped fresh rosemary

1. 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)
  • Servings Per Recipe 10,
  • cal. (kcal) 492,
  • Fat, total (g) 32,
  • chol. (mg) 91,
  • sat. fat (g) 13,
  • carb. (g) 19,
  • Monosaturated fat (g) 14,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 4,
  • sugar (g) 3,
  • pro. (g) 32,
  • vit. A (IU) 85,
  • vit. C (mg) 12,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 4,
  • sodium (mg) 468,
  • Potassium (mg) 999,
  • calcium (mg) 71,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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