Prep 15 mins
Cook 1 hr
This is so moist and flavorful and our family has this ever Easter, Thanksgiving and Christmas (thats when these roasts are usually on sale) IF you have any leftover its fantastic on a sandwich or used for open face roast beef sandwiches the next day but that is a big IF
- Take your roast out of the fridge and let it sit for an hour or 2 to come down to room temperature. This will help the fibers in the meat relax and is key to a tender moist end result.
- Preheat oven to 450 degrees.
- Pat the roast dry with paper towels to get off extra moisture.
- Mix butter, mustard, horseradish and garlic together then smear all over your roast. It will be a little thick and goopy but it gives it great flavor.
- Place the roast FAT SIDE UP and or bone side down (so the fat juices will run down into the meat while cooking) into a shallow baking pan. I use a cooling rack placed into the pan then put the roast on top of that so that the roast is up off the bottom of the pan.
- Don’t add water or cover the roast and once the roast is in the oven try not to open the door unless you absolutely have to.
- Insert a meat thermometer and place into the preheated oven.
- Cook uncovered for 15 minutes then reduce the temperature to 325 degrees.
- Cook until the meat thermometer reaches 135 degrees for medium rare.
- Remove from oven, place meat on cutting board and place foil over the roast. DONT CUT INTO THE MEAT!and dont take the thermometer out or it will release juices and you will ruin your tasty expensive dinner.
- Let it sit for at least 15 minutes under the foil. The temperate of the roast will continue to rise and cook the roast. I have let mine sit for 45 minutes before while i am finishing up the rest of the meal and it comes out perfect.
- IF YOU WANT AU JUS SAUCE then just pour the drippings into a glass measureing cup wait for the fat to rise to the surface and skim the fat off.
- Place the same roasting pan over the top of the stove and add 2 cups of water or beef broth.
- Bring to a boil while scrapping the bottom of the pan to get all the good crusty bits off the bottom of the pan.
- Stir in the pan drippings from the glass measuring cup and stir until bubbly.
- Taste and add salt/ pepper or beef bouillon granules if needed for added flavor.
- Serve this over sliced roast.
Great recipe! Great flavor! I used this for my first rib roast yesterday and quickly realized my meat thermometer was not oven-proof. Yes, the face of the thermometer was plastic and it melted. Yikes! I depended on experience and thus cooked the 5.5lb roast for about an hour and a half, then let it sit for another 20 minutes outside the oven. Thinking it might be a bit too rare, I cleaned and fired up the grill in case it needed to cook more after cutting. The melting thermometer turned into a wonderful accidental joy. The meat was indeed very rare and needed more cooking, so I after cutting the meat into 3/4" slices, I slapped them on the hot grill. The grill seared the outside as did the flames and after just a few minutes on each side, these slabs of beef were amazing to taste because not only did the flavors of the mustard and horseradish come through, but also the grilled flavor. Together they were fantastic! We had baby red potatoes brushed with olive oil, basil and parsely and Green Giant brand califlower, carrots, broccholi with a Tuscan seasoning. As an added bonus, I took the few pan drippings I had from the roast and added them to a mixture of minced garlic, onion, green, yellow, orange and red peppers, baby portabello mushrooms and sauted these with a little red bourdeax wine. Then, I added some Merlot Wine sauce (can be purchased in a bottle) and heated that up with the mixture. This made for a nice sauce to put on the meat. Oh my, it got rave reviews and it was 'accidentally' one of my best creations with a little twist on an alredy great recipe. Gotta get me a new thermometer though.
This was really good and a nice change from my usual roast seasonings. I quadrupled the recipe to use on a 17 lb rib roast cut into 2 smaller roasts (a 2-rib roast and a 5-rib roast). I increased the garlic a teensy bit, too. The smell was heavenly, although it did smoke a bit at first. The flavor was very good, but I'm not sure how it'll be on sandwiches or for leftovers. So although I did like it, I am not sure whether I'd switch to these seasonings or go back to my usual. We'll see how it is on sandwiches tomorrow! Thanks for posting, Heather!
directions are great............especially warming before cooking and the resting before carving....also the DON'T REMOVE THERMOMETER !