Standing Rib Roast With Pate |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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A fancier roast for a fancier occasion. This always draws raves. Ingredients:
2 slices bacon, minced |
1 small onion, minced |
5 ounces mushrooms, minced |
5 ounces prepared peppercorn pate |
1/2 cup dry breadcrumbs |
2 tablespoons chopped fresh parsley |
1/2 teaspoon dried herbs |
1 egg, lightly beaten |
6 -7 lbs standing rib roast |
Directions:
1. Place bacon in a frying pan.
2. Heat gently until beginning to soften.
3. Add onion and mushrooms.
4. Cook, stirring, for about 3 minutes.
5. Season to taste.
6. Transfer to a bowl.
7. Mix in pate, breadcrumbs, parsley, herbs and egg.
8. Preheat oven to 450F.
9. Cut a pocket in the meat along the rib bones and outer layer of fat.
10. Fill this pocket with the pate mixture and secure with a skewer if necessary.
11. Place meat in a baking dish, fat side up (the bones make a natural rack).
12. Roast meat for 3 minutes at this high temperature then reduce temperature to 350F.
13. Continue to roast for a further 1 1/2 hour or until done to taste.
14. Allow to rest for 15 minutes before carving.
15. Note: Calculate cooking time for your roast at 20 minutes (at 350F) per pound.
16. This will achieve a roast that is well done outside and rare inside.
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