Herbed Italian Rib Roast

• 1 bone-in beef rib roast (4 to 5 pounds)
• 2 pounds Yukon gold potatoes, peeled and quartered
• 1 pound parsnips, quartered
• 1 pound carrots, quartered
• 2 large onions, cut into wedges
• 1/2 cup butter, melted
• 2 tablespoons dried rosemary, crushed
• 2 tablespoons dried oregano
• 1 teaspoon salt
• 1/4 teaspoon pepper

1. Place roast in a large shallow roasting pan. Bake, uncovered, at 350u0b0 for 45 minutes.
2. In a large bowl, combine the potatoes, parsnips, carrots and onions. Drizzle with butter; toss to coat. Spoon vegetables around roast; sprinkle with rosemary, oregano, salt and pepper.
3. Bake 1 to 1-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0), stirring vegetables occasionally. Let stand for 10 minutes before slicing.

gold potatoes, parsnips, carrots, onions, butter, rosemary, oregano, salt, pepper

Taken from www.tasteofhome.com/recipes/herbed-italian-rib-roast/ (may not work)