 |
Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 10 |
|
This came from the April 1998 Chatelaine magazine. Since then, its the ONLY recipe I have used for a good cut of beef. The cooking time indicated here is for a3 lb roast. Ingredients:
3 -5 lbs standing ribs or 3 -5 lbs rolled roast |
2 tablespoons butter, at room temperature |
2 tablespoons dijon mustard |
2 -3 teaspoons horseradish |
1 clove garlic, minced |
Directions:
1. Take roast out of refrigerator- allow time for it to reach room temperature.
2. Preheat oven to 325F.
3. If roast is very moist, pat dry with paper towels& place in a roasting pan.
4. In a small bowl, combine butter, mustard, horseradish& garlic.
5. Using your fingers or a small palette knife, cover outside of roast with the mixture.
6. Roast, uncovered, in the centre of oven.
7. Allow about 20 minutes per pound for medium rare to medium.
8. If you did not bring roast to room temperature, increase the time to 25 minutes per pound.
9. Remove to cutting board, tent with foil& allow to rest for 10 minutes before carving.
|
|