Breaded Rib Roast Recipe - Allrecipes.com
Breaded Rib Roast Recipe
  • READY IN ABOUT hrs

Breaded Rib Roast

Recipe by  

"Breaded, slow roasted and tasty!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    2 hrs
  • READY IN

    2 hrs 10 mins

Directions

  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.
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Reviews More Reviews

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!

 
Most Helpful Critical Review
Jan 30, 2006

Tanya

 

81 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!

 
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.

 
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.

 
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!!!!!

 
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...

 
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.

 

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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.

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