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Roast Beef With Vegetables

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“This roast beef is tender and juicy - the best we've ever had. Recipe source: The New High Altitude Cookbook”
2hrs 40mins

Ingredients Nutrition

  • 1 (6 lb) standing rib roast
  • 2 cloves garlic, cut into slivers
  • 2 onions, quartered
  • 8 carrots, peeled and halved or 8 baby carrots
  • 1 head cabbage, cut into 8 wedges
  • 1 head cauliflower, cut into 8 wedges


  1. Preheat oven to 550-degrees F.
  2. Using a sharp knife cut slits into beef and insert the garlic into the slits.
  3. Place beef on a rack in a roasting pan.
  4. Arrange vegetables around beef.
  5. Add water (about 1-2 cups so vegetables don't burn and bottom of pan is covered).
  6. Bake at 550 degrees F for 20 minutes.
  7. Reduce heat to 300 degrees F.
  8. Bake for 1 1/2- 2 hours (for rare about 1 1/2 hours, med about 2 hours, well-done for about 2 1/2 hours).
  9. Open oven door and let roast sit another 20 minutes before carving.

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