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Beef Rib Roast With Browned Vegetables
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A supremely savory roast.
|8 lb beef rib roast|
|3 cloves garlic, minced|
|1 1/2 teaspoons lemon pepper|
|8 small red-skinned potatoes, cooked|
|8 onions, cooked|
|8 carrots, cut into 2-inch pieces, cooked|
- Heat oven to 350° F.
- Combine garlic and lemon pepper; press onto beef roast. Place roast, fat side up, in shallow roasting pan. Roast in oven for around 2 1/2 hours for medium rare; 3 hours for medium.
- Remove roast and transfer to cutting board; tent roast with foil. Let stand 15 to 20 minutes.
- Remove all but 2 tablespoons drippings from pan. Add vegetables; cook over medium-high heat for 5 minutes or until lightly browned, stirring occasionally. Carve roast. Serve with vegetables.
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