Preheat oven to 450º. Combine salt, pepper, and oil. Rub evenly over roast. Place roast on wire rack in a roasting pan. Bake for 45 minutes, reduce temperature to 350˚, and bake for 45 minutes more, or until meat thermometer inserted in thickest part registers 145˚ (medium rare), or to desired doneness. Remove from oven, cover loosely with foil, and let stand 20 minutes before slicing. Use an electric knife to slice. Slice ribs away from meat first.
1 cup whipping cream 4 tablespoons horseradish, freshly grated or prepared 2 tablespoons fresh parsley ¼ teaspoon garlic salt
Beat whipping cream with mixer until stiff peaks form. Fold in remaining ingredients, and serve immediately or refrigerate for up to 8 hours.
To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.