1 rib roast (about 6 lbs.)
Place meat, fat-side up, on a rack in a shallow pan. Sprinkle with garlic salt and black pepper. Make a small incision through the fat covering and insert meat thermometer into center of fleshiest part. (Be sure tip does not touch bone or fat of meat). Roast, uncovered, at 325 degrees (F) until meat thermometer reachers:
Remove from oven and cover with foil; allow to stand 15 to 20 minutes before carving. Serve with defatted pan juices (au jus), and Watkins Horseradish Spread.
Makes 8 servings
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