Standing Rib Roast & Three Potato Bake
Cook time: 2 hours
Makes: 10 to 12 servings
1 Reynolds Oven Bag, large size (14 x 20 inches)
2 tablespoons flour
1 1/2 teaspoons beef bouillon granules
1 1/2 teaspoons dried rosemary, crushed
1 teaspoon lemon pepper
2 large cloves garlic, minced
5 to 6 pounds bone-in beef rib roast
2 medium sweet potatoes, peeled, halved
2 small russet potatoes, peeled, halved
2 small Yukon Gold potatoes, peeled, halved
Preheat oven to 325 degrees.
Shake flour in oven bag; place in a 13x9x2-inch baking pan. Combine beef
bouillon granules, rosemary, lemon pepper and garlic; rub onto surface of roast.
Add roast, fat side up, to oven bag. Arrange potatoes around roast in an even
layer in oven bag.
Close bag with nylon tie; cut six 1/2-inch slits in top.
Bake 2 to 2 1/2 hours or until meat thermometer reads 145 degrees. Remove
potatoes from oven bag; place in serving bowl. Season with salt and pepper. Skim
fat from sauce; season sauce with salt and pepper. Serve roast with vegetables
Nutritional information per 3-ounce serving of cooked beef: 856 calories, 55
grams protein, 13 grams carbohydrate, 64 grams fat (68 percent total calories),
187 milligrams cholesterol, 480 milligrams sodium.