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A presidential salute to roasting.

Mt. Vernon Rib Roast

1 (6 to 10 pound) beef Standing Rib Roast or Rib Eye Roast, fat trimmed to 1/8-inch thick

Rub:
1/2 cup minced fresh parsley
3 tablespoons freshly grated lemon peel
4 teaspoons dried thyme, crumbled
8 juniper berries, chrushed or 1 tablespoon gin
6 cloves garlic
1 teaspoon freshly ground black pepper
4 to 8 drops Tabasco sauce
1/2 cup olive oil
1/4 cup fresh lemon juice

1. Combine parsley, lemon peel, thyme, juniper berries, pepper and Tabasco in blender. Add oil 1 tablespoon at a time to form a smooth paste. Add lemon juice. Blend.
2. Rub mixture over surface of roast. Cover and refrigerate at least 24 hours.
3. Place roast, fat side up, in shallow roasting pan. Cook in a preheated 500°F oven for 15 minutes. Reduce temperature to 325°F and roast for 20 minutes per pound.
4. Insert meat thermometer in thickest part of roast, not touching bone or fat. Remove roast from oven when thermometer reads 135°F for medium-rare to 150°F for medium.
5. Let roast stand 15 to 20 minutes before carving.

Makes 8 to 10 servings.

Tip: This roast pairs perfectly with Hunter's Horseradish Sauce.

Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.