Rib Roast and Roasted Vegetables



Good afternoon everyone! Today I'm sharing a Rib Roast recipe with these beautiful fall colored roasted vegetables! It was such a fun and simple meal to make, with no real skills required! The level of doneness is up to your own preference, and just adjust the cooking times. I prefer my meat to be around well done to medium well done. The only thing about this recipe is probably the "resting" period of waiting for 3 hours in between cooking time, so be sure to throw this roast into the oven first!

Rib Roast Recipe
Ingredients

  • 1 Teaspoon Black Pepper
  • 2 Teaspoons Salt
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Paprika
  • 5 lb Rib Roast

Directions

  1. Combine together:1 tsp black pepper, 2 tsp salt, 1 tsp garlic powder, 1 tsp paprika. 
  2. Place a 5 lb rib roast (fat side up) over a roasting rack and pan. Sprinkle and rub on combined seasonings.
  3. Bake for 1 hour in preheated oven of 375°F. 
  4. Turn off the oven and without removing the roast and wait 3 hours.
  5. Turn oven back on to 375°F and cook until it reaches and internal temperature of 145°F = medium, or 150°F=well done
Roasted Vegetables Recipe
Ingredients
(Everything in bite sized pieces)

  • 2 lbs red potatoes 
  • 1 lb carrots
  • 1 large onion 
  • Salt and Pepper to taste
Directions

  1. In a bowl add: 2 lbs red potatoes, 1 lb carrots, 1 large onion (everything bite sized pieces). Season with salt and pepper, and drizzle on oil
  2. Bake at 400°F 15-30 minutes (or till tender)
Step By Step Video Tutorial
Step By Step Photo Tutorial
Combine together:1 tsp black pepper, 2 tsp salt, 1 tsp garlic powder, 1 tsp paprika. 

Makeshift roasting pan with baking dish, and a toaster oven rack.
Place a 5 lb rib roast (fat side up) over a roasting rack and pan. Sprinkle and rub on combined seasonings.

Bake for 1 hour in preheated oven of 375°F.
Turn off the oven and without removing the roast and wait 3 hours.
Turn oven back on to 375°F and cook until it reaches and internal temperature of 145°F = medium, or 150°F=well done


In a bowl add: 2 lbs red potatoes, 1 lb carrots, 1 large onion (everything bite sized pieces). Season with salt and pepper, and drizzle on oil

Arrange veggies on a baking tray line with parchment paper.

Bake at 400°F 15-30 minutes (or till tender)

Present the meat and veggies onto a cutting board and serve to guests!


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