Uploaded December 2019 | Updated September 2026, 2 hours ago
Recipe:
3-4 Pound Rib Roast
2 Tablespoons fresh rosemary, chopped fine
2 Tablespoons prepared horseradish, drained well
¼ Cup olive oil
½ Tablespoon fresh cracked black peppercorn
½ Tablespoon kosher salt
Preheat oven to 500 degrees
1. Take the roast out of refrigeration for one hour before cooking. Rinse and pat dry with a paper towel.
2. Mix the next 5 ingredients in a bowl. Place the roast in a baking pan with the fat side up (bones facing down). Rub the rosemary horseradish paste over the roast and place into the oven.
3. After 20 minutes, lower the over temperature to 200 degrees. Start your times for 20 minutes per pound (for medium-rare).
Au Jus:
1 Can (10 oz.) beef broth
1 shallot, chopped
1 Tablespoon olive oil
1. Heat a saucepan and add the oil. Add the chopped shallot and sauté for one minute. Add the beef broth and simmer for 3 minutes. Strain and enjoy with your roast.
Recipe:
3-4 Pound Rib Roast
2 Tablespoons fresh rosemary, chopped fine
2 Tablespoons prepared horseradish, drained well
¼ Cup olive oil
½ Tablespoon fresh cracked black peppercorn
½ Tablespoon kosher salt
Preheat oven to 500 degrees
1. Take the roast out of refrigeration for one hour before cooking. Rinse and pat dry with a paper towel.
2. Mix the next 5 ingredients in a bowl. Place the roast in a baking pan with the fat side up (bones facing down). Rub the rosemary horseradish paste over the roast and place into the oven.
3. After 20 minutes, lower the over temperature to 200 degrees. Start your times for 20 minutes per pound (for medium-rare).
Au Jus:
1 Can (10 oz.) beef broth
1 shallot, chopped
1 Tablespoon olive oil
1. Heat a saucepan and add the oil. Add the chopped shallot and sauté for one minute. Add the beef broth and simmer for 3 minutes. Strain and enjoy with your roast.
