Horseradish-and-Herb-Crusted Beef Rib Roast
- Contributed by John Besh
- ACTIVE: 20 MIN
- TOTAL TIME: 4 HRS 15 MIN
-
SERVINGS:
12
Our Pairing Suggestion
This impressive rib roast will pair well with a substantial Cabernet Sauvignon; Cabernet's firm tannins help cut the richness of red meat, and its slight herbal edge makes a nice partner to the herb-horseradish crust.
© Quentin Bacon
Recipe: Horseradish-and-Herb-Crusted Beef Rib Roast
- MAKE-AHEAD
Ingredients
- 2 sticks unsalted butter, softened
- 1 head of garlic, cloves coarsely chopped
- 1 cup prepared horseradish
- 1/4 cup plus 2 tablespoons chopped thyme
- 3 tablespoons chopped rosemary
- 3 tablespoons chopped sage
- One 16-pound rib roast of beef
- Salt and freshly ground pepper
- Preheat the oven to 325°. 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° 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.
Notes
If making Pat's Popovers, reserve 3 tablespoons of the beef fat from the roasting pan.
- From The Big, Easy Christmas
- Published December 2007
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