Janet's Rib Roast with Tapenade

A dish called Janet McCracken's Rib Roast with Tapenade is juicy and full of flavor. It has the richness of a perfectly roasted rib roast and the tangy and briny flavors of homemade tapenade.

Ingredients:

• 1 rib roast, about 5 pounds
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 cup black olives, pitted
• 2 cloves garlic
• 2 tablespoons capers
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/4 cup extra virgin olive oil

Instructions:

Before you start cooking, heat the oven to 450F 230C

Salt and pepper the rib roast a lot, and then rub it with olive oil

In a roasting pan, put the roast

Cook it in a hot oven for 15 minutes

Lower the oven temperature to 350F 175C, and roast for another hour or until the meat is done the way you like it

To make the tapenade, use a food processor to mix the black olives, garlic, capers, parsley, lemon juice, Dijon mustard, and extra virgin olive oil

To make rough chops, pulse the food

Let the roast rest for 10 to 15 minutes after it's done before cutting it

Put the tapenade next to the rib roast when you serve it