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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 |
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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 |
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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. |
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Rub mixture over surface of roast. Cover and refrigerate at least 24 hours. |
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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. |
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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. |
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Let roast stand 15-20 minutes before carving. |
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| This roast pairs perfectly with
Hunter's Horseradish Sauce. |
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| Need help with this recipe? Go to:
Roasting |
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