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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - September 27, 2006

Prime Rib


  Download this recipe.

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

Seasoning Rub:

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.

Horseradish Sauce:

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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