Rib roast of beef
Instructions:
- 1 (6 pound) rib roast
- 2 teaspoons Watkins Garlic Salt
- 3/4 teaspoon Watkins Black Pepper
- Watkins Horseradish Spread.
- Place meat, fat-side up, on a rack in a shallow pan.
- Sprinkle with garlic salt and black pepper.
- Make a small incision through the fat covering and insert meat thermometer into center of fleshiest part. (Be sure tip does not touch bone or fat of meat).
- Roast, uncovered, at 325 degrees F until meat thermometer reaches:
- Rare, 140 degrees (F), about 2 1/4 hours
- Medium, 160 degrees (F), about 2 3/4 hours
- Well Done, 170 degrees F, about 3 1/2 hours
- Remove from oven and cover with foil; allow to stand 15 to 20 minutes before carving.
- Serve with defatted pan juices (au jus), and Watkins Horseradish Spread.
- Enjoy Rib roast of beef!