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1 rib roast (about 6 lbs.)
2 tsp. Watkins Garlic Salt
3/4 tsp. Watkins Black Pepper
Watkins Horseradish Spread

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:

Rare, 140 degrees (F), about 2 1/4 hours
Medium, 160 degrees (F), about 2 3/4 hours
Well Done, 170 degrees (F), about 3 1/2 hours

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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Jacquelyn Cooper

Watkins Independent Associate #099046N

Watkins Online Catalog:  http://www.watkinsonline.com/jcooper

E-mail:  watkins@timelysuggestions.com

The statements made and opinions expressed on this web site are those of the Watkins Independent Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated. Sponsoring or selling of Watkins products outside the United States or Canada is strictly prohibited.