Beef Rib Roast
Our mom-Elizabeth Lorenz Abel-topped beef rib roast with bacon and onion. Whenever I prepare it, I can't help but reminisce about the wonderful life she gave me and my brothers. —Betty Abel Jellencich, Utica, New York
Ingredients
- 1 bone-in beef rib roast (4 to 5 pounds)
- 1 garlic clove, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 small onion, sliced
- 6 to 8 bacon strips
Reviews
Cooked this so many times now I cannot even count! The garlic and bacon give this such a great flavor. Usually cook a 4.5 - 5# piece of meat. This has been our Christmas and New Years Eve dinner (and many in-between) for years now.Passed this recipe on to many friends and family members and they all loved it as well.I use an acu-rite thermometer that tells the internal meat temp while in the oven and turns out perfect each and every time! I have found bringing the meat out an hour or so before cooking to help bring to room temp first helps with more accurate cooking time if you do not have the digital thermometer to monitor.I love that there is no turning the up heat...then turn down heat like many other recipes for prime rib. Killed a few expensive pieces a meat that way.
It was a great and easy recipe. I added some fresh Thyme and Rosemary. Along with a 1/2 can of beef broth. For more juice. I had a 6 lb roast it was ready in about 2 1/2 hrs. Severed with Red potatoe halfs with Rosemary and butter. And some Corn I blanched and froze when it was in season.
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