Herbed Italian Rib Roast 1 4-5 lb. bone in rib roast
2 lbs. potatoes, peeled and quartered
1 lb. parsnips, quartered
1 lb. carrots, quartered
2 large onions, cut into wedges
½ cup olive oil
2 T. dried rosemary
2 T. dried oregano
1 t. salt
¼ t. pepper
2 lbs. potatoes, peeled and quartered
1 lb. parsnips, quartered
1 lb. carrots, quartered
2 large onions, cut into wedges
½ cup olive oil
2 T. dried rosemary
2 T. dried oregano
1 t. salt
¼ t. pepper
Place roast in a large shallow roasting pan. Bake uncovered at 350 for 45 minutes. In a large bowl, combine the potatoes, parsnips, carrots and onions. Drizzle with oil; toss to coat. Spoon vegetables around roast; sprinkle with rosemary, oregano, salt and pepper. Bake 60-75 minutes longer, stirring vegetables occasionally. Let stand for 10 minutes before slicing.
