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