Tender Rib Roast w/ Horseradish Sauce
This roast is tender and simply delicious topped
with horseradish
sauce.
Ingredients:
3/4 cup all purpose flour
1 tablespoon paprika
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (3-or-4-rib roast) trimmed of excess fat, feather
bone and ribs loosened and tied in place
Horseradish Sauce
Directions:
Preheat oven to 325 degrees F. Combine flour,
paprika, garlic,
salt and pepper. Rub roast completely with this
mixture. Place
roast fat side up in shallow roasting pan (a
rack is not
necessary since bones form natural rack). Insert
meat thermometer
into thickest part of roast, making sure tip
does not touch bone.
To determine roasting time:
Very rare--15 to 17 minutes per pound or 130 degrees
F. on
thermometer.
Medium rare--18 to 20 minutes per pound or 150
degrees F. on
thermometer.
Well done-- 22 to 28 minutes per pound or 165
degrees F. on
thermometer.
When desired doneness is reached, turn heat off,
leave oven door
ajar and allow meat to rest 20 minutes, or if
oven is needed for
another purpose, remove roast and let stand in
a warm place near
the oven. (This makes carving easier, and less
juice will run out
onto the platter so the meat will be more succulent.)
Discard
strings and serve roast with horseradish sauce.
HORSERADISH SAUCE:
3/4 cup chili sauce
1/4 cup catsup
1/4 cup minced celery
1 tablespoon fresh lemon juice or to taste
1 tablespoon horseradish (not creamed) or to
taste
1/2 teaspoon salt
Dash or 2 of hot pepper sauce
Combine all ingredients and mix well.
Chill before serving.
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