Recipe for...Standing Rib Roast with Horseradish Sauce


Recipe for... ribs recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Standing Rib Roast with Horseradish Sauce This recipe is rated : 0 Recipe Ingredients 3/4 cup all-purpose flour 1 tablespoon paprika 3 garlic cloves, minced 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1 (3 or 4-rib roast) trimmed of excess fat, feather bone and ribs loosened and tied in place Horseradish Sauce Cooking Procedures Preheat oven to 325 degrees F. Combine flour, paprika, garlic, salt and pepper. Rub roast completely with this mixture. Place roast fat side up in shallow roasting pan (a rack is not necessary since bones form natural rack). Insert meat thermometer into thickest part of roast, making sure tip does not touch bone. To determine roasting time: Very rare -15 to 17 minutes per pound or 130 degrees F on thermometer. Medium rare -18 to 20 minutes per pound or 150 degrees F on thermometer. Well done - 22 to 28 minutes per pound or 165 degrees F on thermometer. When desired doneness is reached, turn heat off, leave oven door ajar and allow meat to rest 20 minutes, or if oven is needed for another purpose, remove roast and let stand in a warm place near the oven. (This makes carving easier, and less juice will run out onto the platter so the meat will be more succulent.) Discard strings and serve roast with horseradish sauce. If preparing two roasts, place side by side in 17 1/2 x 12 inch roasting pan. Horseradish Sauce 3/4 cup chili sauce 1/4 cup catsup 1/4 cup minced celery 1 tablespoon fresh lemon juice or to taste 1 tablespoon horseradish (not creamed) or to taste 1/2 teaspoon salt Dash or 2 of hot pepper sauce Combine all ingredients and mix well. Chill before serving. Serves 6 to 8.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: and no longer. Continue to stir for several minutes after you have taken it off the fire, to avert all danger of curdling. To cook cauliflower with cheese, take a dish and moisten it with a thick bechamel sauce ; dust over it some grated Parmesan cheese ; then arrange on it a layer of Cauliflower au . v/j ? -i j i c \ i gratin, with large flowerets of cauliflower boiled beforehand, and spread over them more of the sauce, and cheese thickly sprinkled ; put in a hot oven until of a golden
© 2009