Yield: 4 servings
|2.00 pounds||rib roast -; (4-rib section)|
|1 \N||salt; to taste|
|1 \N||freshly-ground black pepper; to taste|
|2.00 tablespoon||whole-grain mustard|
|1.00 cup||finely-grated fresh horseradish roo; t|
|1.00 cup||reduced beef stock; (jus)|
|2.00 tablespoon||chopped parsley; for garnish|
Preheat oven to 400 degrees. 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 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. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2136 broadcast 04-08-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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