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Prime Rib Roast Beast Recipe

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This recipe for Prime Rib Roast Beast, by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Steph Herold
Added: Wednesday, February 2, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Standing Rib Roast, room temperature
2 Tbsp. butter, room temperature

Preheat oven to 450

Sour Cream horseradish sauce:
1/4 to 1/2 cup prepared horseradish
1 pint sour cream
2 Tbsp. fresh squeezed lemon juice
1 tsp. salt
combine and thoroughly mix,refrigerate.

Directions:
Directions:
Pat roast dry with paper towels. Smear the cut ends only of the roast with butter.
Do not salt the outside of the roast, as salt draws out moisture from the meat while cooking.
Place the roast, ribs side down or fat side up, in a heavy stainless steel roasting pan that has sides at least 3 inches deep.
Sear the rib roast for 15 minutes at the higher oven temperature of 450, then turn the oven on the lower temperature of 325 for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan. Do not cover the roast.
About 45 minutes before the estimated end of the roasting time, begin checking the internal temperature. Get a good meat thermometer. Insert the meat thermometer so tip is in thickest part of beef, not resting in fat or touching bone. Cook until rib roast reaches an internal temperature of 120 degrees F. Remove from oven, cover with aluminum foil, and let sit approximately 20 minutes.

Personal Notes:
Personal Notes:
so good!

 

 

 

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