Mt. Vernon Rib Roast        
Source: Texas Beef Council


Prep: 10 minutes
Cook: 3 - 4 hours
Servings: Serves 8-10

 
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, crushed 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




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.