March 2006
Prime Rib Dinner
Ingredients for Fall River Rib Roast:
½ cup minced fresh parsley
3 tablespoons freshly grated lemon peel
4 teaspoons dried thyme, crumbled
8 juniper berries, crushed
6 cloves garlic
1 teaspoon freshly ground black pepper
4-8 drops Tabasco sauce
1 cup olive oil
¼ cup fresh lemon juice
1 10-pound standing rib roast of beef
Ingredients for Hunters' Horseradish Sauce:
6 egg yolks
2 tablespoons fresh lemon juice
salt and freshly ground black pepper to taste
1 cup butter, melted and hot
1 and ½ cups heavy cream, whipped
6-8 tablespoons prepared horseradish
2-4 drops Tabasco sauce
3 tablespoons minced onion
3 tablespoons minced fresh parsley
Directions:
Combine parsley, lemon peel, thyme, juniper berries, garlic, pepper and Tabasco in blender. Add oil 1 tablespoon at a time, blending until a smooth paste is formed. Add lemon juice and blend. Rub mixture over surface of roast. Cover and refrigerate for at least 24 hours.
Bring roast to room temperature before proceeding. Place roast in large, heavy roasting pan and roast in preheated oven at 500 degrees for 15 minutes. Reduce temperature to 350 degrees and continue roasting for 15 minutes per pound for rare, 20 minutes per pound for medium, or 25 minutes per pound for well done. Let roast rest for 10 minutes before carving. Serve with Hunters' Horseradish Sauce.
Sauce:
Combine egg yolks, lemon juice, salt and pepper in blender. Mix until well blended. While machine is running, add hot butter in a slow stream. Transfer to large bowl and fold in whipped cream. Add horseradish and Tabasco to taste. Fold in minced onion and parsley and transfer to serving bowl.
Recipe makes 10-12 servings.
Sauce makes 4 cups.
Chef - Patti Carey
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