rib roastcooked in dutch oven

Easy Sunday Rib Roast Dinner in a Dutch Oven

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I’ve always been a big fan of this classic and easy Sunday Rib Roast dinner cooked oh so slow in a dutch oven.   I’ll cook up to a 3 pound roast in a 5 quart Le Crueset Oval Dutch oven, it cooks faster than my trusty slow cooker and serves up beautifully. Tossing the vegetable with a bit of balsamic and olive oil makes a beautiful glaze on the vegetables.

A bone-in rib roast (prime rib) is elegant, but I always choose boneless because with only two people I’d need to cook one rib and then it’s really a chop, not a roast!  Since I’m cooking for two people and we both love leftovers, (think cold roast beef sandwiches) a 3 pound roast really provides.

Cooking low and slow in a dutch oven make the meat juicy and the potatoes don’t turn to mush.  The pan juices make a wonderful gravy.  The complete meal is made in one pot, how great is that.

This has been my go-to easy Christmas Dinner recipe for years.  Add a bottle of wine, homemade apple pie ,a holiday movie and you’ll have one cozy Christmas curled up under the glow of  the Christmas tree lights.

My favorite cuts of beef for a Roast

  • Chuck Roast. Also called pot roast. An inexpensive cut that has marbling throughout, making it a great choice for one-pot cooking.
  • Boneless Rib Roast. This cut is also called a rib eye and is an easy Sunday rib roast dinner.
  • Bottom Round Roast. Also called a rolled rump roast. An inexpensive cut with really nice marbling for a tasty roast.

Why Cook a Roast in a Dutch Oven

Cooking in cast iron dutch oven will give you a tender inside, a light crisp  outside and amazingly tasty vegetables.

If you don’t have a dutch oven then go with the classic roasting pan.

I save my slow cooker roast for summer when the last thing I want to do is heat up the kitchen!

Should you cook your Rib Roast covered or uncovered?

It should be uncovered to allow the outside to brown. 

Temperature for Doneness and Safety

The USDA says to cook beef roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing from the oven. For safety and quality, allow meat to rest for while, for about 10-15 minutes before slicing. For reasons of personal preference you may choose to cook meat to higher temperatures.  The easiest way to check a roast for doneness is to use an instant read thermometer like this one. You won’t be able to determine if a roast that’s pink in the center has reached the safe temperature of 145 °F without a food thermometer.

Don’t poke at the roast too much because you don’t want hose juices to drain out of the roast, Insert the thermometer at the thickest part of the roast.

What sauces that go well with Rib Roast?

Red Wine Au Jus

In a large measuring cup add  about 1 cup of pan dripping, 1 cup of Beef broth, 1/4 cup of dry red wine, 2 teaspoons of Worcestershire sauce,   Mix it together with a whisk and pour back into the roast pan, heat until nice and bubbly.

Creamy Horseradish Sauce

In a small bowl mix together 8 ounces sour cream, 1/2 cup mayonnaise, 2 teaspoons prepared horseradish, 2 teaspoons of Dijon mustard, 2 teaspoons of Balsamic vinegar and pinch of salt. Make sure to mix it well and cover and chill until ready to serve.


Dutch Oven Rib Roast and Vegetables

Dutch Oven Rib Roast and Vegetables

Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Additional Time: 10 minutes
Total Time: 2 hours 55 minutes

An uncomplicated and flavorful roast perfect for a Sunday dinner and cold roast beef sandwiches the next day.


  • 3 pound rib roast
  • 2 tablespoons olive oil
  • 1/2 cup beef broth
  • 1.2 onion, sliced
  • 5-6 peeled garlic cloves,
  • 1/2 tablespoon balsamic vinegar
  • 2 carrots, sliced inch thick
  • 10-12 baby potatoes, whole
  • 1 small red yam, slice thick


Preheat oven to 300 degrees

Place roast on a shallow baking sheet and sprinkle salt, pepper and Worcestershire sauce and set aside while you prepare the vegetables.

In a large bowl toss the potatoes, carrots and yam with the balsamic vinegar and 1 tablespoon of olive oil and set aside.

Heat 1 tablespoon of olive oil in a 5 quart oval dutch oven.

Trabsfer roast to 5 Quart Dutch Oven and brown roast on all side, ending with the fat side facing up.

When browned add the beef broth, onions, potatoes, yams and carrots.

Place in preheated oven and roast uncovered for about 2 hours 30 minutes Use an instant read thermometer to check for doneness. Cook additional time based on how you prefer your roast.

Let sit for 10 minutes before slicing into this tasty beast!

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 746 Total Fat: 58g Saturated Fat: 17g Trans Fat: 0g Unsaturated Fat: 27g Cholesterol: 191mg Sodium: 229mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 2g Sugar: 2g Sugar Alcohols: 0g Protein: 41g
The nutritional information provided here are estimates and are not calculated by a registered dietician.
A few more great Dutch Oven Dinners

Simple Beef Bourguignonne Dutch Oven Dinner

Simple Chicken Vesuvio Recipe

Old Fashion Chicken and Dumplings

Chicken Cayenne Dutch Oven Dinner for Two


What’s for Dessert?

Lemon Berry Trifle for Two

Check out my popular easy chicken recipe

Sheet Pan Brown Sugar Chicken

One Comment

  1. Martin Fury

    My wife tried your Dutch Oven recipe and was AMAZING Thanks

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