Standing Rib Roast w/Garlic Horseradish Crust
Rose Mary Mogan
So I opted to use what I had on hand without going to the store. My solution was to use Penzeys Bavarian Seasoning, a blend of crushed brown mustard, rosemary, garlic thyme,bay leaves & sage.
I also used steak seasoning instead of kosher salt & the coarse ground black pepper, because it was all included in the steak seasoning.
It ended up being just as flavorful as my original recipe, but with slightly different ingredients.
My neighbor Gayle said it was one of the best prime Ribs they had ever eaten.
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- 6- 8 lb
- standing rib roast ( mine weighed 8 1/2 pounds)
- 1 1/2 tsp
- bavarian seasoning (or use dried rosemary)
- 2 tsp
- dried thyme
- 10 clove
- garlic minced (use less if you prefer)
- 1/2 c
- steak seasoning or use (1/4 c.coarse black pepper & 1/2 c kosher salt)
- 1/3 c
- fresh horseradish (refrigerated section)
- 1/2 c
- olive oil ( i used the extra virgin)
1Please let Rib roast come to room temperature before putting in oven to roast. At least and hour or so, longer if roast is almost 9 pounds like mine was. THIS RECIPE WAS LOOSELY BASED ON A RECIPE I saw AT NEW GOURMET & also from my old recipe by Tyler Florence of Food Net Work.
2PREHEAT OVEN TO 450 DEGREES F. While oven is preheating , prepare the base marinade for the meat.
5Then place roast into preheated 450 degree oven for 20 minutes. Then REDUCE TEMPERATURE to 350 degrees F. AND CONTINUE TO COOK FOR ABOUT 2 HOURS OR UNTIL ROAST REACHES AN INTERNAL TEMPERATURE OF ABOUT 125 degrees F. for RARE, Medium 140 degrees F. You do not want to cook a prime Rib Roast to the well done stage, it will be tough. It is best to cook to no more than the medium rare stage and then NUKE IT IN THE MICROWAVE if it is not well enough to your likeing.
7Becausae of the salt content in this recipe, I do not use the pan drippings to make an au jus.