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 and sauce.

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.

AUTHOR: blondie2