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Horseradish-and-Herb-Crusted Beef Rib Roast

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The inspiration for this delicious roast comes from chef John Besh’s father-in-law, Pat Berrigan, who serves it every Christmas with horseradish sauce on the side. Besh opts to smear the roast with a horseradish, garlic and herb butter, which bakes to form an irresistible crust.

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. The 2004 vintage in Napa Valley produced fleshy, generous wines that are easy to drink now; two to look for are the blackberry-inflected Robert Mondavi Napa Valley and the curranty 2004 Provenance Rutherford.

Horseradish-and-Herb-Crusted Beef Rib Roast

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Horseradish-and-Herb-Crusted Beef Rib Roast

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Horseradish-and-Herb-Crusted Beef Rib Roast

Delicious! I cooked a 12 pound rib roast, bones cut but tied back on. It makes for easy carving once removed when roast is cooked. I served 8 adults and six kids with leftovers. It cooked to 120 degrees in 3 hours at 325 degrees. The roast was left at room temp. for 4 hours before cooking but it registered 48 degrees at the start of cooking. I only used half a head of garlic but it was wonderful. This is the only way to serve a rib roast!!!

Posted by: s1gagnon on December 25, 2008

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I have done this recipe twice.  Make sure you buy enough rib roast, people will definitely eat it.  Figure about a pound person with bone.  It's also extremely easy.  Enjoy!

Posted by: dhowa on January 15, 2008

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Posted by: bklynboy on December 5, 2007

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