Horseradish-Crusted Rib Roast

Total Time:
1 hr 20 min
Prep:
10 min
Cook:
1 hr 10 min

Yield:
4 servings

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

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.


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