Mustard-coated rib roast with horseradish sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 4-6 lb. Beef Rib Roast (bone-in), fat cover trimmed to 1/8-inch thick | |
| 1½ | tablespoon | Paprika |
| 1 | tablespoon | Crushed black peppercorns |
| 1 | tablespoon | Coase salt |
| 1 | tablespoon | Dried oregano, crumbled |
| 1 | tablespoon | Dried thyme, crumbled |
| 2 | teaspoons | Celery seeds |
| 1 | teaspoon | Cayenne pepper |
| 2 | tablespoons | Dijon mustard |
| 2 | tablespoons | Grated onion |
| 2 | Garlic cloves; pressed | |
| ½ | cup | Grated radishes |
| 3 | tablespoons | Prepared horseradish |
| 2 | tablespoons | Dijon mustard |
| 1 | teaspoon | Sugar |
| ½ | cup | Chilled whipping cream whipped to stiff peaks |
| Salt and pepper | ||
Directions
HORSERADISH SAUCE
Mix first 7 dry ingredients in a small bowl. Mix mustard, onion, and garlic in another small bowl. Rub mustard mixture over meat. Sprinkle the spice mixture over roast surface. Cover and refrigerate for 2 hours before cooking. Or, if time allows, for a "cured" flavor, let seasoned roast stand in refrigerator overnight before cooking. Place roast, fat side up, on a rack in a shallow roasting pan in a 325 degree F oven for 2¼ hours or 26-30 min./lb. Remove from oven when meat thermometer inserted in center, not touching bone or fat, registers 135 degrees F for med-rare or 150 degrees F for medium doneness. Let roast stand tented with foil for 15 min. before carving.
Serve with Horseradish Sauce (recipe below). Serves 8 to 12.
Horseradish Sauce: Mix grated radishes, horseradish, mustard and sugar in a small bowl. Just before serving, pour radish mixture over whipped cream and fold together gently.
Serve with sliced beef roast. Makes 2 cups.
* COOKFDN brings you this recipe with permission from: * Texas Beef Council --