1 (3-pound) rib roast, rinsed and patted dry
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 potatoes, peeled and quartered
1 pound carrot, peeled
Preheat oven to 350°F.
Sprinkle roast with salt and pepper. Place in a large roasting pan. Surround with peeled and quartered potatoes and peeled carrots.
Bake for 1-1/2 to 2 hours or until a meat thermometer inserted into the center reads 140°F (for medium-rare).
Remove from oven and let stand for 10 minutes; carve and serve warm.
Makes 6 servings.