Mt. Vernon Rib Roast Roasts

Ingredients

• 6-10 lb. beef Standing Rib Roast or Rib Eye Roast, fat trimmed to 1/8-inch thick

Rub

• 1/2 cup minced fresh parsley
• 3 Tbsp. freshly grated lemon peel
• 4 tsp. dried thyme, crumbled
• 8 juniper berries, chrushed or 1 Tbsp. gin
• 6 cloves garlic
• 1 tsp. freshly ground black pepper
• 4-8 drops Tabasco sauce
• 1/2 cup olive oil
• 1/4 cup fresh lemon juice

Instructions

Combine parsley, lemon peel, thyme, juniper berries, pepper and Tabasco in blender. Add oil 1 Tbsp. at a time to form a smooth paste. Add lemon juice. Blend.

Rub mixture over surface of roast. Cover and refrigerate at least 24 hours.

Place roast, fat side up, in shallow roasting pan. Cook in a preheated 500°F oven for 15 minutes. Reduce temperature to 325°F and roast for 20 minutes per pound.

Insert meat thermometer in thickest part of roast, not touching bone or fat. Remove roast from oven when thermometer reads 135°F for medium-rare to 150°F for medium.

Let roast stand 15-20 minutes before carving.

Suggestions

This roast pairs perfectly with Hunter's Horseradish Sauce.