Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
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.
Each year, Our State celebrates the very best in North Carolina craftsmanship with the Made in NC Awards. Meet the talented artisans who won top honors in 2022 — and watch them at work.
A Forsyth County chef grew up working in his family’s seafood restaurants, but he dreamed of running a steakhouse. Now, his grill has become a neighborhood staple.