Standing Rib Roast With Pate

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

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 1/2 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.

bacon, onion, mushrooms, peppercorn pate, breadcrumbs, parsley, herbs, egg, roast

Taken from www.food.com/recipe/standing-rib-roast-with-pate-90852 (may not work)