I picked up one of these today – for New Year’s Eve dinner. I took it out of grocery store package and put it in my own – and sucked out all the air – so it will be non freezer burned for New Year’s Eve dinner..
My DH saw this recipe many years ago on a Paula Deen show. Now she gets on my last nerve with that accent (yes I lived in Savannah but *NONE* of my friends talked like that!) Anyway, I made it one afternoon out of the blue. Yum scrum!!
It has become our New Year’s Eve dinner tradition!!
I serve it with my twice baked potatoes and grilled asparagus..
1 (5-pound) standing rib roast
3-4 Tbsp House Seasoning, recipe follows
Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up.
Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to
375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.
I use a meat thermometer and cook til nice and rare/medium rare, as it does keep cooking after you remove from the oven.
Horseradish cream sauce goes very well with this dish.
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months