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Beef Rib Roast with Horseradish Rosemary Crust

Description:
The horseradish crust gives the beef the most delicious flavor and I think helps keep the meat more juicy.


Date Added:	December 29, 2009	Season:
Category:	Main Dish	Prep. Method:	Bake
Calories:		Dish Type:
Serves:	0	Cuisine:
Prep. Time:	3 1/2 hours

Ingredients:

4 - 6 carrots
2 medium onions
2 lbs potatoes (baby potatoes are best)
8 stalks celery
2 tbsp olive oil
1 beef standing rib roast (about 6 lbs)
4 sprigs fresh rosemary
1 cup horseradish sauce
2 tsp worcestershire sauce (Lea & Perrins is best)
kosher salt
pepper

Directions:

Preheat the oven to 475F
Wash, peel, top and tail carrots, onions and celery and cut into 1" pieces.
Toss the vegetables with the olive oil until the veg are thoroughly coated
Transfer veg to the roasting pan and place in oven. Cook for 45 minutes
Meanwhile, season the roast on all sides with salt
Remove veg from oven after the 45 minutes are up. Place the roast on a rack over the veg and return to the oven.
Immediately reduce the temperature to 325F and bake for 1 hour
Remove rosemary leaves from the stems and chop finely
Combine rosemary with horseradish sauce, worcestershire sauce and pepper
Remove roast from the oven. Coat the meat with the horseradish mix then return to the oven and bake about 2 more hours or until the internal temperature reaches 145F (med-rare), 170F (well-done)
Let the roast stand 10-15 minutes before carving

Rating: (1)

Added On: December 29, 2009