Taste of Today Recipes

Taste of Today Recipes

Rib Roast

By Chef Chris Prosperi and Metro Bis
|  Friday, Dec 20, 2013  |  Updated 9:18 AM EDT
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Rib Roast

NBCConnecticut.com

Serves six to eight.

  • 6 lb. rib roast, bone-in or 4 lb. boneless
  • ¼ cup parsley chopped
  • 2 Tbsp. oregano chopped (rosemary or sage)
  • 6 to 8 cloves of garlic, minced
  • 1 Tbsp. vegetable oil (canola)
  • 2 Tbsp. salt
  • 1 tsp. pepper

Mix ingredients and coat the roast. Preheat the oven to 425 degrees, cook for 15 minutes. Lower to 350 degrees for 1½ hours. Internal temperature 125 to 130 is medium rare.

This sauce is the savior of cold meats everywhere. It's creamy piquancy is
also a great foil to roast beef.
 

  • 1 cup sour cream
  • 1/4 to 1/2 cup prepared horseradish
  • 1 teaspoon black pepper
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon kosher salt.

 Mix all the ingredients in a small bowl. Use immediately, or refrigerate.

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