Ingredients
1 bone-in beef rib roast (4 to 5 pounds)2 pounds Yukon gold potatoes, peeled and quartered1 pound parsnips, quartered1 pound carrots, quartered2 large onions, cut into wedges1/2 cup butter, melted2 tablespoons dried rosemary, crushed2 tablespoons dried oregano1 teaspoon salt1/4 teaspoon pepper
Preparation
Place roast in a large shallow roasting pan. Bake, uncovered, at 350° for 45 minutes.
In a large bowl, combine the potatoes, parsnips, carrots and onions. Drizzle with butter; toss to coat. Spoon vegetables around roast; sprinkle with rosemary, oregano, salt and pepper.
Bake 1 to 1-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), stirring vegetables occasionally. Let stand for 10 minutes before slicing.
