Taste of Today Recipes

Taste of Today Recipes

Rib Roast

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    NEWSLETTERS

    TK
    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.