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Herbed Beef Rib Roast

Herbed Beef Rib Roast

"This is one of my favorite ways to prepare a roast because it turns out so tender and flavorful. My husband and our six children just love it!"
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Ingredients

2 h 50 m servings
Serving size has been adjusted!
Original recipe yields 10 servings

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Directions

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  1. Combine the garlic powder, mustard, salt and pepper; rub over entire roast. Place roast fat side up in a shallow roasting pan. Pour water, broth and vinegar into pan. Bake, uncovered, at 350 degrees F for 2-3/4 to 3 hours, basting frequently with pan juices, or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F. Let stand for 10-15 minutes before slicing.

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Reviews

Read all reviews 16
  1. 24 Ratings

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Most helpful positive review

Good recipe! I did make the following changes: i made 6 slits into the roast and stufted one whole garlic clove into each slit. I used the seasoning mixture, adding some Italian seasoning (I t...

Most helpful critical review

roast was tender, although the red wine vinegar was too overpowering for the vegetables, i would use broth or 50/50 instead.

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Good recipe! I did make the following changes: i made 6 slits into the roast and stufted one whole garlic clove into each slit. I used the seasoning mixture, adding some Italian seasoning (I t...

****FOLLOW THESE INSTRUCTIONS**** I followed these to the T and made the best rare/medrare roast I have ever had. Use the above rub but also add 2-3 tablespoons of minced garlic. Rub over the...

This was a great easy recipe. I sliced some onion rings to cook with it and cooked it in my crock pot on low for eight hours. The left over sauce is great thickened and used as gravy.

I made this today for Christmas dinner. It was my first roast, so I was nervous. It was very easy and a HUGE hit! My husband is especially picky about "chunks of meat" and usually doesn't like t...

My husband was licking the plate practictly. And the children were yumming the whole time. Thanks for this recipe...loved it!

This was the first time making a standing rib roast and it turned out wonderful, the only change I made was using 1/4 cup of white cooking wine instead of the vinegar and the juice was delicious.

This was pretty good...used an eye of round oven roast, so the cut wasn't as good as others and cooked about 10 degrees longer than should have (getting kids ready for bed!!), but regardless, re...

Hands-down the best roast beef I've ever made. The flavour was fantastic and the gravyI made from the drippings was delicious. My husband and my children couldn't get enough. After a little c...

used this recipe on a 6lb rib eye boneless roast-cooked in 2 hours and was well done. still tasted very good but I wish I had cooked it a bit less.

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