A basic, no-frills recipe for oven-roasted beef rib roast with vegetables. Sometimes the simple things in life are best.
1 (3-pound) rib roast, rinsed and patted dry
Salt and ground black pepper to taste
6 potatoes, peeled and quartered
1 pound carrot, peeled
- Preheat oven to 350°F (175°C).
- Sprinkle roast with salt and pepper. Place in a large roasting pan. Surround with peeled and quartered potatoes and peeled carrots.
- Bake for 1 1/2 to 2 hours or until a meat thermometer inserted into the center reads 140°F (60°C) for medium-rare.
- Remove from oven and let stand for 10 minutes; carve and serve warm.
Makes 6 servings.