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Horseradish and Herb-Crusted Beef Rib Roast
Ingredients:
- 3 tablespoons Italian parsley
- 3 tablespoons fresh rosemary
- 1 large shallot
- 1 standing rib roast (4 – 5 pounds)
- 4 tablespoons kosher salt, divided
- 1 ½ cups prepared horseradish
- 1 tablespoon fresh thyme leaves
- 4 cloves garlic
- 1 teaspoon pepper
Steps:
- Preheat oven to 475 F. Chop parsley, rosemary and shallot coarsely. Coat bottom and sides of rib roast with 2 tablespoons salt; place roast in roasting pan, fat side up (wash hands). Combine in bowl of food processor: remaining 2 tablespoons salt, horseradish, parsley, rosemary, thyme, garlic, shallot and pepper; pulse until combined. Rub top of roast with all of herb mixture (wash hands).
- Bake 25 – 30 minutes until browned. Reduce oven to 300 F; bake 1 ½ – 2 hours until roast is 125 F (for medium rare*; warm red center), 130 F (for medium*; warm pink center), or up to 170 F (for well-done). Transfer roast to cutting board and let stand 20 – 25 minutes before slicing; temperature will rise 5 – 10 F during this time.
* The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking beef but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145 F, as measured using a food thermometer, with a 3-minute rest time before carving.
