Breaded Rib Roast

64 Reviews

Prep: 10 min
Cook: 2 hr
Ready In: 2 hr 10 min

“Breaded, slow roasted and tasty!” - by Cathy

Ingredients

4 pounds beef rib roast
salt to taste
ground black pepper to taste
2 cloves garlic, chopped
2 tablespoons butter
2 tablespoons olive oil
1 cup plain bread crumbs
1/4 cup grated Romano cheese
1/2 cup minced fresh parsley

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Metric US

Original recipe yields 8 servings

Directions

Preheat oven to 325 degrees F (165 degrees C).
Wash and pat dry the roast. Sprinkle salt and pepper over meat.
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.
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.
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.

Nutrition

Amount Per Serving (8 total)

Calories
423 cal
21%

Fat
29.2 g
45%

Carbs
10.3 g
3%

Based on a 2,000 calorie diet

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Reviews (64)

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JUDYBOW

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 mix..." See moreture 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

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..." See more 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

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 th..." See moree roast was and my two little picky eaters couldn't get enough."

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