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Pre-heat oven to 250
Ingredients - Serves 4-8:
- 4 to 6 pound Lip-On Rib Roll (ask the butcher at the grocery store)
- 1/4 cup Kosher Salt
- 1/4 cup Seasoned Salt
- 2 tbsp Granulated Garlic (not garlic salt)
- 1/2 cup Coarsely Ground Black Pepper
- 1 cup Sour Cream
- 1/4 cup Prepared Fresh Horseradish
Mix salts, granulated garlic, and pepper in a bowl. Season outside of meat on all sides putting slightly more on fat. Seasoning 12 hours ahead is recommended.
Mix sour cream and horseradish to taste.
Place roast in deep pan and cover with tent of aluminum foil. Roast slowly 2-3 hours until internal temperature reaches 110° on a meat thermometer. Immediately reduce heat to 160° and slow cook until internal temperature is 135°. Remove foil tent and broil a few minutes to brown the outside of roast. Remove from oven and let stand 10-20 minutes.
Check doneness with meat thermometer:
- 125°-130° Rare to Medium Rare
- 131°-145° Medium Rare to Medium
- 146°-155° Medium Well
- 156° and up Well Done
Slice and Present on a warm plate with horseradish sauce on the side.
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