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Breaded Rib Roast

Breaded Rib Roast

"Breaded, slow roasted and tasty!"
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2 h 10 m servings 423 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Wash and pat dry the roast. Sprinkle salt and pepper over meat.
  3. In a mixing bowl, combine the chopped garlic, butter, and olive oil. Stir to blend well. Place the seasoned rib roast in garlic mixture and turn to coat, rubbing it into the meat. Add a little more oil if it doesn't completely coat the meat.
  4. In another mixing bowl, combine the bread crumbs, cheese and parsley. Mix thoroughly. Press the bread crumb mixture into the meat; completely covering the roast.
  5. Place roast on a roasting rack inside of a shallow baking pan. Roast in a preheated oven until desired doneness; about 2 hours. Rare beef is 120 to 125 degrees F (49 to 52 degrees C). Well done beef is 160 degrees F (71 degrees C) Always use a clean meat thermometer to check for doneness.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 65
  1. 83 Ratings

Most helpful positive review

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 bre...

Most helpful critical review


Most helpful
Most positive
Least positive

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 bre...

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 Roman...

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 ta...

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 d...

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!!!!!

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 h...

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 o...

I used about 8-10 cloves of garlic, substituted rosemary for parsley, and added an extra tbsp of olive oil. It was FANTASTIC!!!! This is the first time I've ever made a rib roast and am most p...

It was a good change from the normal roast. This recipe can even make us guys look like we know what we're doing in the kitchen. My kids loved this. We used the progeresso garlic bread crumbs...

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