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Main-Beef: Horseradish-Crusted Rib Roast

Source of Recipe

Emeril Lagasse


List of Ingredients

2 tablespoons oil
2 pounds rib roast, 4 rib section
2 tablespoons whole grain mustard
1 cup fine grated fresh horseradish root
1 cup reduced beef stock (jus)
2 tablespoons chopped parsley


Recipe

Preheat oven to 400ºF. 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 150ºF 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. Yield: 4 Servings.