member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    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.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â