INGREDIENTS

• 6-7 lbs Blackwell Angus® Beef Bone-In Rib Roast
• 3 tbsps kosher salt
• 1 tbsp cracked black pepper
• 3 tbsps fresh thyme, chopped
• 1 ½ tbsps fresh rosemary, chopped
• 4 tbsps olive oil

• 1 large Granny Smith apple
• 4 tbsps prepared horseradish
• ¾ cup sour cream
• ¾ cup mayonnaise
• 1 tbsp lemon juice
• ½ tbsp fresh ground black pepper

INSTRUCTIONS

1. Preheat oven to 450° F.
2. Mix salt, pepper, thyme, rosemary, and olive oil together to make a paste. Rub the paste evenly on the roast.
3. Place the meat fat side up/bones down in a roasting or baking pan. Let the roast sit at room temperature for 45 minutes, then put the meat in the oven.
4. For medium-rare doneness of 130° F internal temperature, remove the roast when it reaches 120° F. When done, remove from the oven and place the meat on a cutting board or platter and let rest for 10 minutes. Roast will take approximately 1 hour and 30 minutes, or 12 minutes per lb.
5. To serve, slice the meat across the grain. Slicing with the grain will result in tougher slices. Serve with the Apple Horseradish Sauce on the side.