Horseradish-and-herb-crusted Beef Rib Roast
Total Time: 4 hrs 35 mins
Preparation Time: 20 mins
Cook Time: 4 hrs 15 mins
Ingredients
- Servings: 12
- 1 cup unsalted butter, softened
- 1 head garlic, cloves coarsely chopped
- 1 cup prepared horseradish
- 1/4 cup fresh thyme, plus
- 2 tablespoons chopped fresh thyme
- 3 tablespoons chopped fresh rosemary
- 3 tablespoons chopped fresh sage
- 16 lbs beef rib roast
- salt & freshly ground black pepper
Recipe
- 1 preheat the oven to 325°f
- 2 in a food processor, combine the butter with the garlic, horseradish, thyme, rosemary and sage and process to a paste.
- 3 stand the roast in a very large roasting pan.
- 4 season generously all over with salt and pepper and set it fatty side up.
- 5 spread the horseradish-herb butter all over the top.
- 6 bake for about 3 1/2 hours, until an instant-read thermometer inserted in the center registers 125°f for medium rare.
- 7 transfer the roast to a carving board to rest for at least 20 minutes or for up to 1 hour before serving.
- 8 make ahead the horseradish-herb butter can be refrigerated overnight.
- 9 let the butter soften before using.
- 10 serve with popovers from popovers and make with 3 tablespoons of the fat from the roast, french string beans, a nice bread and a sustantial cabernet sauvignon; cabernet's firm tannins help cut the richness of the red meat.
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