Rib of Beef

Total Time:
2 hr 40 min
Prep:
10 min
Inactive:
1 hr
Cook:
1 hr 30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 -pound rib roast, with 2 ribs, preferably aged 24 days
  • Kosher salt
  • Horseradish Cream, recipe follows
  • Horseradish Cream
  • 1/4 cup freshly grated horseradish
  • 1/4 cup creme fraiche
  • 1/2 lemon, juiced
  • Salt and freshly ground black pepper
Directions

Let the beef sit at room temperature for about 1 hour.

Preheat the oven to 400 degrees F.

Set a large heavy skillet over high heat so it's smoking hot. Season the beef liberally with salt and sear on all sides. Transfer the beef to a rack set inside a roasting pan. Roast to medium rare; an instant read thermometer should read 145 degrees F when inserted into the deepest part. Let the roast rest before carving.

Carve and serve with Horseradish Cream.

Mix the horseradish, creme fraiche, and lemon juice in a bowl. Season to taste with salt and pepper.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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