A Year-Round Guide to Franklin and Nantahala

Prime Rib Roast 1½ teaspoons Kosher salt 1 teaspoon coarsely ground pepper 1 tablespoon extra virgin olive oil 1 (6-pound) bone-in rib roast (3 ribs) Preheat oven to 450º. Combine

Madison County Championship Rodeo

Prime Rib Roast 1½ teaspoons Kosher salt 1 teaspoon coarsely ground pepper 1 tablespoon extra virgin olive oil 1 (6-pound) bone-in rib roast (3 ribs) Preheat oven to 450º. Combine

Rosemary and Goat Cheese Strata

Prime Rib Roast 1½ teaspoons Kosher salt 1 teaspoon coarsely ground pepper 1 tablespoon extra virgin olive oil 1 (6-pound) bone-in rib roast (3 ribs) Preheat oven to 450º. Combine

Prime Rib Roast and Horseradish Sauce

Prime Rib Roast

1½ teaspoons Kosher salt
1 teaspoon coarsely ground pepper
1 tablespoon extra virgin olive oil
1 (6-pound) bone-in rib roast (3 ribs)

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.


Horseradish Sauce

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.

Order a copy
To purchase A Southern Lady Cooks, contact Nancy Hucks at (704) 677-4302 or kathrynscottagekitchen.com.

 

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This story was published on Oct 30, 2012

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.