Herbed Italian Rib Roast

Name: Herbed Italian Rib Roast
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 114 grams butter, melted; 454 grams carrots, quartered; 2 Tbsps dried rosemary, crushed; 2 Tbsps dried rosemary, crushed; 2 larges onions, cut into wedges; 2 Tbsps dried oregano; 454 grams parsnips, quartered; 0 teaspoons pepper; 2 kgs bone-in beef rib roast; 1 teaspoon salt; 907 grams Yukon gold potatoes, peeled and quartered

Herbed Italian Rib Roast could be just the gluten free recipe you've been looking for. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 10. This main course has 761 calories, 28g of protein, and 58g of fat per serving. It is perfect for valentin day. It is a pretty expensive recipe for fans of Mediterranean food. Head to the store and pick up onions, carrots, beef rib roast, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 15 minutes.

Instructions

Place roast in a large shallow roasting pan.

Equipment you will use

Roasting Pan

Bake, uncovered, at 350° for 45 minutes.

Equipment you will use

Oven

In a large bowl, combine the potatoes, parsnips, carrots and onions.

Ingredients you will need

Parsnip

Potato

Carrot

Onion

Equipment you will use

Bowl

Drizzle with butter; toss to coat. Spoon vegetables around roast; sprinkle with rosemary, oregano, salt and pepper.

Ingredients you will need

Salt And Pepper

Vegetable

Rosemary

Oregano

Butter

Bake 1 to 1-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), stirring vegetables occasionally.

Ingredients you will need

Vegetable

Meat

Equipment you will use

Kitchen Thermometer

Oven

Let stand for 10 minutes before slicing.

Equipment

Ingredients

Servings:

114grams

butter, melted 454grams

carrots, quartered 2Tbsps

dried rosemary, crushed 2Tbsps

dried rosemary, crushed 2larges

onions, cut into wedges 2Tbsps

dried oregano 454grams

parsnips, quartered 0teaspoons

pepper 2kgs

bone-in beef rib roast 1teaspoon

salt 907grams

Yukon gold potatoes, peeled and quartered

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Pinot Noir, Merlot, and Cabernet Sauvignon are my top picks for Prime Rib. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. One wine you could try is Raptor Ridge Shea Vineyard Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 46 dollars.

Raptor Ridge Shea Vineyard Pinot Noir

A muscular wine with a soft side, this vintage of Shea introduces itself with aromas of black cherry, dark plum, sarsaparilla, a hint of mandarin orange and an enticing meatiness. Front end silkiness leads to a mouthful of dusky cherry, cranberry and spice. Elevated acids and robust tannins offer age-worthiness and an arresting addition to your cellar. Pair with: Tea-smoked duck breast with cherry reduction soy and ginger marinated tri tip roast baked ham with cranberry glaze.