Shelly's Recipe

HERB RUBBED RIB ROAST

Category: Roasts/Tenderloin - Beef

1 (8 to 10 lb) standing rib roast, bone in
3 cloves garlic, sliced into slivers

Marinade
4 tbsp olive oil
1/8 cup cabernet sauvignon wine
3 cloves garlic, finely chopped
1 tbsp fresh rosemary, thyme and parsley, chopped
1/2 tbsp dry mustard
Splash Worcestershire sauce
Salt and pepper, to taste

Freshly grated horseradish

Make incisions every 2 inches on the roast and insert slices of garlic. Mix together marinade ingredients and rub over roast. Let roast stand 1 hour at room temperature. Bake at 350 for 3 hors or 20 minutes per lb for medium rare. Serve with horseradish.