Bacon Herb Seasoned Beef Rib Roast
- Ready In:
- 2hrs
- Ingredients:
- 10
- Serves:
-
10
ingredients
-
Bacon Herb Topping
- 4 slices bacon
- 1 tablespoon fresh thyme
- 1 1⁄2 teaspoons fresh rosemary
-
Roast
- 4 -5 lbs prime rib roast (chin bone removed)
- 1 teaspoon cracked black pepper
- 1⁄2 teaspoon kosher salt
- 1 lb baby carrots, with tops (trimmed)
- 1 lb small red potato
- 3 -4 cups Baby Spinach
- 1 (15 ounce) can butter beans, drained and rinsed
directions
- Cook the bacon until crisp; drain on paper toweling.
- Chop half the bacon, thyme, and rosemary and combine; break the second half of the bacon into pieces and set aside.
- Preheat oven to 350 degrees F.
- Season roast with crack black pepper, salt, and half the bacon herb topping; refrigerate remaining topping and the reserved bacon pieces until needed.
- Place roast, bone side down, in a shallow baking dish; roast 45 minutes.
- Arrange carrots and potatoes around roast and gently toss to coat with juices and seasonings; roast an additional 1 to 1 1/4 hours until meat is medium rare (internal temp 135 degrees F).
- Season meat with remainder of the herb topping, tent with foil, and let stand 15 minutes.
- Push meat and vegetables to one side of pan; stir spinach and beans into the drippings on the other side of pan and sprinkle with bacon pieces.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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