Download this recipe.

Pre-heat oven to 250

Ingredients - Serves 4-8:

• 4 to 6 pound Lip-On Rib Roll (ask the butcher at the grocery store)
• 1/4 cup Kosher Salt
• 1/4 cup Seasoned Salt
• 2 tbsp Granulated Garlic (not garlic salt)
• 1/2 cup Coarsely Ground Black Pepper
• 1 cup Sour Cream
• 1/4 cup Prepared Fresh Horseradish

Seasoning Rub:

Mix salts, granulated garlic, and pepper in a bowl. Season outside of meat on all sides putting slightly more on fat. Seasoning 12 hours ahead is recommended.

Horseradish Sauce:

Mix sour cream and horseradish to taste.

Place roast in deep pan and cover with tent of aluminum foil. Roast slowly 2-3 hours until internal temperature reaches 110° on a meat thermometer. Immediately reduce heat to 160° and slow cook until internal temperature is 135°. Remove foil tent and broil a few minutes to brown the outside of roast. Remove from oven and let stand 10-20 minutes.

Check doneness with meat thermometer:

• 125°-130° Rare to Medium Rare
• 131°-145° Medium Rare to Medium
• 146°-155° Medium Well
• 156° and up Well Done

Slice and Present on a warm plate with horseradish sauce on the side.