Breaded Rib Roast

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Most Helpful Positive Review

Dec 30, 2002

The roast turned out so moist and delicious. I added additional garlic and some rosemary. Be carefull not to put the breading on the roast over the same pan you are roasting in. The loose bread mixture falls in the pan and becomes very hard while cooking. You don't want it in your gravy. I had to pick these out before I made gravy so I will know better next time. Definitely make when you want to impress someone!

—JUDYBOW

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Most Helpful Critical Review

Jan 30, 2006

Tanya

—Tanya

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80 Ratings

Dec 20, 2003

This was the most moist, delicious roast I've ever made, and I'll definitely be making it again! I used a cross rib roast, Italian seasoned breadcrumbs, and grated Parmesan instead of the Romano, and it was delicious. A quick gravy made from the pan drippings and some red wine went perfectly with the meat and the garlic mashed potatoes I served along with it. Excellent recipe, thanks Cathy!

—SMB41

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Dec 23, 2003

This recipe is tops! I added a generous ampount of rosemary to the rub and used about 3 times the amount of garlic that the recipe called for. My guests raved on and on about how tender and tasty the roast was and my two little picky eaters couldn't get enough.

—LAURAONLYLAURA

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Mar 22, 2003

Here's my experience with this recipe: I used a 6 LB bone-in rib roast and covered the entire roast with the butter mixture and bread mixture and baked it until the thermometer registered 150 degrees. The crust was great, but 150 degrees put the meat in medium-well range. Overall, the meat came out juicy. One thing I also like to share is the term for the meat: A Rib roast and Ribeye Roast are the same cut of meat except the Rib roast typically has bones and the Ribeye roast is boneless.

—MLYIN

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Dec 19, 2002

Very Good. It took me about 40 minutes longer than expected to have medium rare, but it was well worth the wait. It was PERFECT!!!!!

—TOM Z.

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Dec 18, 2002

We just had this for dinner and my 3(almost 4) year old daughter had THREE servings, so it MUST be good. I used a cross rib roast and it was excellent; so moist and flavorful. Tasted like it had been marinated for hours! I like my beef semi-rare so I turned the oven off after about an hour and forty-five minutes, but left the roast in, and it turned out perfect! Definitely a big hit in the house! Thanks...

—THEKITCHENWITCH

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Dec 30, 2002

This roast recipe was simply delicious. I am not usually a big meat-eater, but I couldn't stop picking on it. If you have any bread crumbs mixture left, don't throw it away. Serve it on top of sliced roast, and you won't believe how good it tasts.

—VLANDREWS

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Nutrition

Calories
423 kcal
21%

Carbohydrates
10.3 g
3%

Cholesterol
93 mg
31%

Fat
29.2 g
45%

Fiber
0.7 g
3%

Protein
28.2 g
56%

Sodium
230 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Breaded Rib Roast

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 423
Calories from Fat: 262

% Daily Value *
Total Fat 29.2g 45 %
Saturated Fat 11.7g 58 %
Cholesterol 93mg 31 %
Sodium 230mg 9 %
Potassium 401mg 11 %
Total Carbohydrates 10.3g 3 %
Dietary Fiber 0.7g 3 %
Protein 28.2g 56 %
** Sugars 0.9g
Vitamin A 8 %
Vitamin C 9 %
Calcium 11 %
Iron 32 %
Thiamin 20 %
Niacin 45 %
Vitamin B6 24 %
Magnesium 12 %
Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.