• Boneless rib roast 1 lb. or so per person.
  • Meat thermometer
  • Coarse kosher salt
  • Prepared horse radish
  • Sour cream
  • Mayo
  • Worstershire sauce


Directions / Notes

Start with a boneless rib roast (essentially a big, long ribeye steak), 1 lb. or so per person, wash it, pat it dry, brush it with butter on all sides, sprinkle coarse kosher salt bipartisan style (liberally on all sides), and place on a roasting pan or one deep enough to keep in the juices. Preheat your oven to 450 and cook for 10 minutes, then lower the temp to 325 and cook for around 20 minutes per pound, or until the internal temp is 120. (You have to get a meat or candy thermometer for this.) Remove from the oven, cover with foil, and let it sit 10 minutes before letting the Grinch carve it.

I like to make a side sauce of a spoonful of prepared horseradish, a spoonful of sour cream, 2 spoonfuls of mayo, a little Worcestershire sauce, and a little fresh squeezed lemon juice. You can add more horseradish if you want it hotter, and if you want to scare off your in-laws add a whole lot more.

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