Rib Roast

Making a rib roast can get to be a complicated affair. There is the matter of the cut, the actual meat you are using, the spices, and everything else involved. It can be daunting and then you worry if it will come out just right cause usually you are serving it immediately after cooking. Though it can also be very simple and as usual Paula makes it simple in the following recipe. (*Take a look at Teddy's Note below for some important directions.)

Paula writes:

I served this with Green Beans, Carrots and Butternut Squash

Rib Roast

Ingredients:

1. 4 pound Rib Roast
2. 2 teaspoons Lemon Powder
3. 2 Gloves Garlic (crushed)
4. 2 Teaspoons Black Pepper
5. 2 Teaspoons Celery Seed
6. 2 Teaspoons Ginger
7. 1 Teaspoon Sugar

Utensils You Need:

1. Roasting Pan

Recipe Directions:

1. Make a beef rub for this using the following (from ingredients listed above)
   
   • Lemon Powder
   • Garlic
   • Black Pepper
   • Celery Seed
   • Ginger
   • Sugar
2. Combine and rub on the roast before cooking.
3. Roast at 350º Fahrenheit
   
4. 1 hour 45 minutes for medium rare; 2 1/2 hours for well done

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One important note here. If you are dealing with a frozen piece of meat, take it out the day before and let it defrost. Then create the "beef rub" as described above and rub it into the roast. Then put it in the refrigerator overnight, and make it a couple of hours before you have to serve it. This will allow the spices to seep in overnight.

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