Mt. Vernon Rib Roast

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Mt. Vernon Rib Roast
A presidential salute to roasting.

Prep: 10 minutes
Cook: 3 - 4 hours
Servings: Serves 8-10

6-10 lb. beef Standing Rib Roast or Rib Eye Roast, fat trimmed to 1/8-inch thick

Rub:

1/2 cup minced fresh parsley

3 Tbsp. freshly grated lemon peel

4 tsp. dried thyme, crumbled

8 juniper berries, crushed or 1 Tbsp. gin

6 cloves garlic

1 tsp. freshly ground black pepper

4-8 drops Tabasco sauce

1/2 cup olive oil

1/4 cup fresh lemon juice

	Combine parsley, lemon peel, thyme, juniper berries, pepper and Tabasco in blender. Add oil 1 Tbsp. at a time to form a smooth paste. Add lemon juice. Blend.
	Rub mixture over surface of roast. Cover and refrigerate at least 24 hours.
	Place roast, fat side up, in shallow roasting pan. Cook in a preheated 500°F oven for 15 minutes. Reduce temperature to 325°F and roast for 20 minutes per pound.
	Insert meat thermometer in thickest part of roast, not touching bone or fat. Remove roast from oven when thermometer reads 135°F for medium-rare to 150°F for medium.
	Let roast stand 15-20 minutes before carving.

This roast pairs perfectly with Hunter's Horseradish Sauce.

Need help with this recipe? Go to: Roasting