Ingredients:
1 T onion powder
1 tsp garlic powder
1 tsp thyme leaves, crumbled
11-12 pound standing rib roast, about 8 inches
2 c grated carrots (they sell them julienned in the Produce section)
2 T parsley flakes
¼ tsp ground black pepper
2 T McCormack’s Mediterranean Spiced Sea Salt
Directions:
Preheat oven to 325 degrees. In a small bowl, combine onion and garlic powders with thyme. Rub the mixture over the entire roast. Stand the roast fat side up in a large roasting pan. Insert the meat thermometer in the center of the meat.
Roast in the oven until the meat thermometer registers 120 degrees (about 2 ½ to 3 hours). Meanwhile, combine the carrots with the parsley flakes, McCormack’s Mediterranean Spiced Sea Salt, and pepper. Spoon on to the fat side of the roast. Return the meat to the oven; roast until the meat thermometer registers 130 degrees for rare (about 30 minutes), or 140 degrees for medium (about one hour).
Place the roast on a cutting board and let it stand for 20 minutes.
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