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Christmas: Horseradish-and-Herb-Crusted Beef Rib Roast

Source of Recipe


From "Food & Wine Annual Cookbook 2008"



List of Ingredients



• 2 sticks unsalted butter, softened
  
• 1 head of garlic, cloves coarsely chopped
  
• 1 cup prepared horseradish
  
• ¼ cup plus 2 tablespoons chopped thyme
  
• 3 Tbsp chopped rosemary
  
• 3 Tbsp chopped sage
  
• One 16-pound rib roast of beef
  
• Salt and freshly ground pepper
  






Instructions



1. Preheat the oven to 325°F.
   In a food processor, combine the butter with the garlic, horseradish, thyme, rosemary and sage and process to a paste.
   
   
2. Stand the roast in a very large roasting pan. Season generously all over with salt and pepper and set it fatty side up. Spread the horseradish-herb butter all over the top.
   
   
3. Bake for about 3½ hours, until an instant-read thermometer inserted in the center registers 125°F for medium-rare. Transfer the roast to a carving board to rest for at least 20 minutes or for up to 1 hour before serving.
   
   Serve with horseradish sauce on the side, if desired.