"The belly rules the mind."--Spanish Proverb

Fall River Rib Roast Recipe

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This recipe for Fall River Rib Roast, by , is from The Nelson Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marilyn Nelson
Added: Sunday, February 22, 2009


1/2 cup minced fresh parsley
3 Tbsp. freshly grated lemon peel
4 tsp. dried thyme
8 juniper berries, crushed
6 cloves garlic
1 tsp. pepper
4-8 drops Tabasco sauce
1 /2 cup olive oil
1/4 cup fresh lemon juice
1 10 lb. standing rib roast of beef

Combine parsley, lemon peel,thyme,juniper berries, garlic, pepper and Tabasco in blender. Add oil 1 Tbsp. at a time. Blend until a smooth paste is formed. Add lemon juice and blend.Rub mixture over surface of roast. Cover and refrigerate for at least 24 hours.

Bring roast to room temperature before proceeding. Place roast in large, roasting pan and roast in preheated oven at 500º for15 minutes. Reduce temperature to 350ºand continue roasting 15 minutes per pound for rare, 20 minutes per pound for medium, or 25 minutes per pound for well done.Let roast rest for 10 minutes before carving.

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Personal Notes:
Serve with Horseradish sauce:
3 egg yolks
1 Tbsp. fresh lemon juice
salt and pepper to taste
1/2 cup melted butter
3/4 cups whipped heavy cream
3-4 Tbsp. horseradish
1-2 drops Tabasco sauce
1 1/2 Tbsp. minced onion
1 1/2 Tsp. minced parsley

Combine egg yolks,lemon juice, salt,and pepper in blender. mix until well blended. While machine is running, add hot butter. Transfer to large bowl and fold in whipped cream. Add horseradish and Tabasco to taste.Fold in minced onion and parsley . Serve cold.




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