Photo by Melody

Dave's Garden Cookbook: Holiday Rib Roast

The 2001 Dave's Garden Cookbook

Holiday Rib Roast

By eyesoftexas

Category: Pork

8 lb. standing rib roast of beef
1 1/2 tsp. rosemary
salt and pepper
2 medium onions sliced
5 lbs. new potatoes, parboiled 5 minutes and peeled.
4 (10 oz.) pkgs. frozen brussel sprouts
3 c. hot chicken broth
nutmeg and pepper to taste
Horseradish Sauce (Recipe Below)

Rub beef with rosemary; sprinkle with salt and pepper. Place in large. shallow roasting pan; top with onion slices. Roast 4 hours and 30 minutes or until meat thermometer registers 160 degrees for medium doneness. Add potatoes to pan for last 45 minutes of cooking; turn occasionally. Cook Brussel sprouts in chicken broth with nutmeg and pepper for 10 minutes until just tender; drain. Arrange beef roast, potatoes, and Brussel sprouts on warm serving platter. Serve with Horseradish Sauce.

  Extra Notes  

1 pint sour cream
1/2 c. horeseradish
salt to taste

Blend sour cream with horseradish and salt; mix well.

» Click here to print this recipe

Overwhelmed? There's a lot to see here. Try starting at our homepage.

[ Home | About | Advertise | Media Kit | Mission | Featured Companies | Tour | Contact Us ]

Back to the top


Hope for America