4 to 6 pound Lip-On Rib Roll (ask the butcher at the grocery store)
1/4 cup Kosher Salt
1/4 cup Seasoned Salt
2 tbsp Granulated Garlic (not garlic salt)
1/2 cup Coarsely Ground Black Pepper
1 cup Sour Cream
1/4 cup Prepared Fresh Horseradish
Seasoning Rub: Mix salts, granulated garlic, and pepper in a bowl. Season outside of meat on all sides putting slightly more on fat. Seasoning 12 hours ahead is recommended.
Horseradish Sauce: Mix sour cream and horseradish to taste.
Heat oven to 250Â°. Place roast in deep pan and cover with tent of aluminum foil. Roast slowly 2-3 hours until internal temperature reaches 110Â° on a meat thermometer.
Immediately reduce heat to 160Â° and slow cook until internal temperature is 135Â°. Remove foil tent and broil a few minutes to brown the outside of roast. Remove from oven and let stand 10-20 minutes.
Check doneness with meat thermometer:
125Â°-130Â° Rare to Medium Rare
125Â°-140Â° Medium Rare to Medium
145Â°-150Â° Medium Well
155Â° and up Well Done
Slice and Present on a warm plate with horseradish sauce on the side.