Horseradish-And-Herb-Crusted Beef Rib Roast

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READY IN: 4hrs 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Bake for about 3 1/2 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.
  • MAKE AHEAD The horseradish-herb butter can be refrigerated overnight.
  • Let the butter soften before using.
  • Serve with popovers from recipe #60384 and make with 3 tablespoons of the fat from the roast, french string beans, a nice bread and a sustantial Cabernet Sauvignon; Cabernet's firm tannins help cut the richness of the red meat.
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