Chyrel's Recipes From Friends

Mt. Vernon Rib Roast Recipe


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

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 500F oven for 15 minutes. Reduce temperature to 325F 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 135F for medium-rare to 150F for medium.
Let roast stand 15-20 minutes before carving.



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