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.
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.
print it
North Carolina is known for many things, but nothing more important this week than the qualities of endurance, resilience, and hope.
By day, this adventure park in the Triad is a fall festival to die for. By night, the undead come alive for Halloween tricks. Welcome to one man’s vision of year-round merrymaking.
North Carolina’s border dances across the mountains as it traces four different states. Life here can be more remote, but good neighbors are never far away.
The Blue Ridge Parkway stands out among America’s national parks: Unfurling across six Appalachian mountain chains, it connects dozens of rural communities and binds together generations of families through shared memories.
