Horseradish-Crusted Rib Roast
- 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
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.
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.
Recipe courtesy of Emeril Lagasse