STANDING RIB ROAST WITH HORSERADISH SAUCE
Ingredients:
3/4 C. all-purpose flour
1 T. paprika
3 garlic cloves, minced
1 tsp. salt
1/2 tsp. freshly ground pepper
1 (3 or 4-rib roast) trimmed of excess fat, feather bone and ribs loosened and tied in place
Horseradish Sauce
Preheat oven to 325ºF.
Combine flour, paprika, garlic, salt and pepper. Rub
roast completely with this mixture. Place roast fat side up
in shallow roasting pan (a rack is not necessary since
bones form natural rack). Insert meat thermometer into
thickest part of roast, making sure tip does not touch bone.
To determine roasting time:
Very rare -15 to 17 minutes per pound or 130ºF on
thermometer.
Medium rare -18 to 20 minutes per pound or 150ºF on
thermometer.
Well done - 22 to 28 minutes per pound or 165ºF on
thermometer.
When desired doneness is reached, turn heat off, leave
oven door ajar and allow meat to rest 20 minutes, or if oven
is needed for another purpose, remove roast and let stand
in a warm place near the oven. (This makes carving easier,
and less juice will run out onto the platter so the meat will
be more succulent.) Discard strings and serve roast with
horseradish sauce. If preparing two roasts, place side by
side in 17 1/2 x 12 inch roasting pan.
Horseradish Sauce
3/4 C. chili sauce
1/4 C. catsup
1/4 C. minced celery
1 T. fresh lemon juice or to taste
1 T. horseradish (not creamed) or to taste
1/2 tsp. salt
Dash or 2 of hot pepper sauce
Combine all ingredients and mix well. Chill before serving.
Serves 6 to 8
B-man 