Standing Rib Roast With Pate

evelyn/athens's Note:

A fancier roast for a fancier occasion. This always draws raves.

• Total Time: 31 mins
• Prep Time: 30 mins
• Cook Time: 1 mins

Ingredients:

Servings: 8

• 2 slices bacon , minced
• 1 small onion , minced
• 5 ounces mushrooms , minced
• 5 ounces prepared peppercorn pate
• ½ cup dry breadcrumbs
• 2 tablespoons chopped fresh parsley
• ½ teaspoon dried herbs
• 1 egg , lightly beaten
• 6 -7 lbs standing rib roast

Directions:

1. Place bacon in a frying pan.
2. Heat gently until beginning to soften.
3. Add onion and mushrooms.
4. Cook, stirring, for about 3 minutes.
5. Season to taste.
6. Transfer to a bowl.
7. Mix in pate, breadcrumbs, parsley, herbs and egg.
8. Preheat oven to 450F.
9. Cut a pocket in the meat along the rib bones and outer layer of fat.
10. Fill this pocket with the pate mixture and secure with a skewer if necessary.
11. Place meat in a baking dish, fat side up (the bones make a natural rack).
12. Roast meat for 3 minutes at this high temperature then reduce temperature to 350F.
13. Continue to roast for a further 1 ½ hour or until done to taste.
14. Allow to rest for 15 minutes before carving.
15. Note: Calculate cooking time for your roast at 20 minutes (at 350F) per pound.
16. This will achieve a roast that is well done outside and rare inside.