Horseradish-And-Herb-Crusted Beef Rib Roast |
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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 12 |
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The inspiration for this delicious roast comes from chef John Besh's father-in-law, Pat Berrigan, who serves it every Christmas with horseradish sauce on the side. Besh opts to smear the roast with a horseradish, garlic & herb butter, which bakes to form an irresistible crust. However, this meal need not be only for Christmas! Recipe by chef John Besh from The Big, Easy Christmas in F&W Magazine, December 2007 edition. MAKE AHEAD The horseradish-herb butter can be refrigerated overnight. Let the butter soften before using. Serve with Popovers and make with 3 tablespoons of the fat from the roast, french string beans, a nice bread and a sustantial Cabernet Sauvignon; Cabernet's firm tannins help cut the richness of the red meat. Ingredients:
1 cup unsalted butter, softened |
1 head garlic, cloves coarsely chopped |
1 cup prepared horseradish |
1/4 cup chopped thyme, plus |
2 tablespoons chopped thyme |
3 tablespoons chopped rosemary |
3 tablespoons chopped sage |
1 (16 lb) beef rib roast |
salt & freshly ground black pepper |
Directions:
1. Preheat the oven to 325°F.
2. In a food processor, combine the butter with the garlic, horseradish, thyme, rosemary and sage and process to a paste.
3. Stand the roast in a very large roasting pan.
4. Season generously all over with salt and pepper and set it fatty side up.
5. Spread the horseradish-herb butter all over the top.
6. Bake for about 3 1/2 hours, until an instant-read thermometer inserted in the center registers 125°F for medium rare.
7. Transfer the roast to a carving board to rest for at least 20 minutes or for up to 1 hour before serving.
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