1 Tablespoon onion powder
1 Teaspoon garlic powder
1/2 Teaspoon thyme leaves, crushed
11 to 12 lb. Standing rib roast (about 8")
2 Cups grated carrots
2 Tablespoons parsley flakes
1 Teaspoon salt
1/4 Teaspoon ground pepper
Preheat oven to 325 degrees. In small bowl combine onion and garlic powders with thyme. Rub over entire roast. Stand roast fat side up in large roasting pan. Insert meat thermometer in center of roast. Roast to 120 degrees about 2 1/2 to 3 hours. Meanwhile, combine carrots and parsley flakes, salt and pepper. Spoon on fat side of roast. Return meat to oven. Roast until meat thermometer registers 130 degrees for rare about 30 minutes; or 140 degrees for medium about 1 hour. Place roast on cutting board. Let stand for 20 minutes. Meanwhile, turn oven to 400 degrees for Yorkshire pudding puffs. Remove drippings from roasting pan, skim off fat and discard. Use 6 tablespoons drippings in preparing Yorkshire pudding puffs. Use rest for gravy.
1/4 Cup bottled horseradish, drained, squeezed dry in towel.
1 Tablespoon white wine vinegar
1 Teaspoon sugar
1/4 Teaspoon dry mustard
12 Teaspoon salt
12 Teaspoon white pepper
1/2 Cup chilled heavy cream
In small bowl, stir everything but cream together until well blended. Beat the cream with whisk or rotary beater until stiff peaks form. Pour the horseradish mixture over cream and with a lightly fold together. Taste for seasoning. Serve the sauce from a sauceboat as an accompaniment to roast beef or such fish as smoke trout, smoked eel or grilled salmon.
Tender Veal cutlets smothered in a rich tangy mushroom gravy with vermouth and lemon juice.