Rachel’s rib roast

by on January 12, 2014 » Add the first comment.
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Rachel’s rib roast

Garlic Paste
425° oven
Several entire heads of garlic
Cut tips off
Drizzle with garlic and sprinkle with salt
Wrapped in foil
Bake for 40 minutes
Squeeze out garlic and smash with knife blade

Mixed with shredded cheese for a good crostini topper

Drop into one stick softened butter
Add a little salt and a lot of black pepper
Add diced/minced rosemary and marjoram
Slather on to meat
Large piece of roast meat – 10 to 12 pounds
Cook in center oven rack for 3 hours at 300°

Covered with foil and then a towel for 30 minutes to completely rest before carving

Robert@RobertAndrews.NET

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