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The pungent mixture of herbs and garlic turns this tender roast into a real treat. Our children and grandchildren look forward to feasting on it at Christmastime and other special family occasions.
Originally published as Herbed Rib Roast in Country Woman Christmas Annual 1999, p28
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Oct. 18, 2010 by PamRix
My family loved the herb dry rub! I have mixed up a shaker bottle of it to keep ready for hamburgers and meatloaf/meatballs. I also used it on vension steaks. When I use it on hamburger and meatballs I use garlic powder instead of garlic cloves. Also tried it on vension and it was excellent. For vension Iput rub with garlic powder in a pie pan and coated both sides of venison steak and put into fry pan with hot olive oil.My family isn't big on pepper so I did reduce the pepper just a bit.Fantastic recipe!
My family loved the herb dry rub! I have mixed up a shaker bottle of it to keep ready for hamburgers and meatloaf/meatballs. I also used it on vension steaks. When I use it on hamburger and meatballs I use garlic powder instead of garlic cloves. Also tried it on vension and it was excellent. For vension Iput rub with garlic powder in a pie pan and coated both sides of venison steak and put into fry pan with hot olive oil.
My family isn't big on pepper so I did reduce the pepper just a bit.
Fantastic recipe!
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