Rolled Beef Rib Roast With Horseradish Cream

Recipe by Mimi Bobeck
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 25mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 8
    lbs boneless beef rib roast, about, tied with kitchen string
  • 34
  • 1
    lemon, juice of
  • salt & freshly ground black pepper, to taste
  • 12
    cup freshly grated horseradish or 1/2 cup prepared horseradish
  • 4
    tablespoons olive oil
  • 1
    tablespoon finely minced garlic
  • 2
    large carrots, chopped
  • 3
    stalks celery, chopped
  • 1
    leek, white and light green portions, chopped and rinsed well
  • 5
    cups unsalted beef stock
  • 4
    sprigs fresh thyme, plus
  • 1
    teaspoon chopped fresh thyme
Advertisement

DIRECTIONS

  • Let the beef roast stand at room temperature for about 1 hour.
  • In a nonreactive bowl, combine the heavy cream and sour cream and whisk until smooth.
  • Add the lemon juice, salt, pepper and horseradish and whisk until blended.
  • Cover and refrigerate until ready to serve.
  • Position a rack in the bottom of an oven and preheat to 350°F.
  • In a small sauté pan over medium heat, warm 2 Tbs of the olive oil.
  • Add the garlic and fry, stirring constantly, until golden, 1 to 2 minutes.
  • Remove the pan from the heat and immediately skim the garlic from the oil, reserving the garlic.
  • Season the beef generously with salt and pepper and rub the fried garlic over the roast.
  • Set the beef on a rack in a roasting pan and roast until an instant-read thermometer inserted into the center of the meat registers 125°F for very rare to rare, 1 3/4 to 2 hours; or 130°F to 135°F for medium-rare to medium, 2 1/4 to 2 3/4 hours.
  • Transfer the roast to a carving board, tent loosely with aluminum foil and let rest for 20 minutes before carving.
  • (The roast will continue to cook as it rests, so you can remove it from the oven 3 to 4 degrees below the desired temperature). Meanwhile, in a medium saucepan over medium-high heat, warm the remaining 2 Tbs oil.
  • Add the carrots, celery and leek, and sauté until tender and golden, 6 to 8 minutes.
  • Add 4 cups of the stock and the thyme sprigs, bring to a simmer and reduce the heat to low.
  • Simmer until the liquid is reduced by half, about 1 hour.
  • After removing the roast from the pan, set the pan over medium heat, pour in the remaining 1 cup stock and whisk to scrape up any browned bits.
  • Pour the pan juices into the simmering broth, add the chopped thyme and simmer for 10 minutes.
  • Strain the sauce through a fine-mesh sieve set over a bowl.
  • Skim the fat, adjust the seasonings with salt and pepper, and transfer to a sauceboat or pitcher.
  • Carve the beef into 1/2-inch-thick slices and pass the sauce and the horseradish cream alongside.
Advertisement