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Breaded Rib Roast

Breaded Rib Roast

  • Prep

    10 m
  • Cook

    2 h
  • Ready In

    2 h 10 m
Cathy

Cathy

Breaded, slow roasted and tasty!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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

JUDYBOW
30

JUDYBOW

12/30/2002

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!

SMB41
27

SMB41

12/20/2003

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!

LAURAONLYLAURA
24

LAURAONLYLAURA

12/23/2003

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.

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