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

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.

Organic Extra Virgin Olive Oil

Style:  Medium - This certified organic (no fertilizers or sprays) is an extra virgin olive oil obtained from the Koroneiki varietal olive trees from the states of Korinthia and Lakonia located on the Mani peninsula in Greece. The...