Horseradish-Crusted Rib Roast (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 70 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Ingredients:
2 tablespoons oil |
2 pound rib roast, 4-rib section |
salt and pepper |
2 tablespoons whole-grain mustard |
1 cup finely-grated fresh horseradish root |
1 cup reduced beef stock (just) |
2 tablespoons chopped parsley, for garnish |
Directions:
1. Preheat oven to 400 degrees F. In a large skillet heat oil until very hot. Generously season rib roast and sear on all sides. Remove to a cutting board and allow to cool slightly. Brush roast with mustard (mustard will make horseradish adhere). Carefully pack horseradish all over top part of roast to form a crust. Place roast on a rack in a roasting pan and roast 25 minutes, or until internal temperature registers 150 degrees F on an instant-reading thermometer.
2. Remove roast to cutting board, cover loosely with foil and let rest at least 15 minutes. To serve, pour any juices that have accumulated on board into a small saucepan with beef stock and reheat. Carve roast into 4 ribs and spoon sauce over. Garnish with parsley.
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