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This spectacular roast is the star of any special meal my wife, Linda, and I host. A simple dry rub delicately seasons the tender juicy meat. When we set this entree in front of guests, they rave about it. -Ron Poole, Saluda, North Carolina
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Herbed Rib Roast published in Taste of Home October/November 2002, p41
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Reviewed on Dec. 26, 2008 by castlek
Delicious! The roast I used was 2.5 pounds. Used a meat thermometer and stopped cooking the roast at 135 degrees amd then let rest, covered for about 20 mins. Absolutly perfect.
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