Seasoned  Rib  Roast






1 (4 pound) boneless beef rib roast 

1 1/2 teaspoons lemon-pepper seasoning

1 1/2 teaspoons paprika 

3/4 teaspoon garlic salt

1/2 teaspoon dried rosemary, crushed     

1/4 teaspoon cayenne pepper






Preheat oven to 350 degrees.  


In a small bowl, combine the seasonings.


Rub over roast.


Place roast fat side up on a rack in a shallow roasting pan.


Bake, uncovered, for 1 3/4 to 2 1/2 hours or until meat reaches desired doneness.


Remove to a warm serving platter.


Let stand for 10 to 15 minutes before carving.



Yields - 6 servings






Whipped  Horseradish  Sauce








1 cup heavy cream 

1 pinch white pepper, or to taste

1 dash hot pepper sauce (such as Tabasco Sauce) (optional)

3 tablespoons prepared horseradish  






Whisk the cream in a mixing bowl until stiff peaks form.


Season with the white pepper, hot sauce, and horseradish.


Stir to combine.



Yields - 16 servings




This sauce doesn't keep very well.

Plan to use it the same day you make it.






Baked  Potatoes







4 medium baking potatoes (about 1-1/3 pounds)






Preheat oven to 400 degrees.  


Scrub and pierce potatoes.


Bake for 40 to 60 minutes or until tender.



Yields - 4 servings




Scrub and pierce potatoes.


Place on a microwave-safe plate.


Microwave, uncovered, on high for 7 to 9 minutes or until tender, turning once.







 Salem's Den  Salem 2004 and Beyond  

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