Horseradish-and-Herb-Crusted Beef Rib Roast
- Recipe by John Besh
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
- Recipe by John Besh
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Horseradish-and-Herb-Crusted Beef Rib Roast
Made for a great roast...even with a questionable piece of meet. Make sure you watch the temps...my cooking time to med rare was signifiantly less than the 3.5 hours suggested in the recipe.
Posted by: hunts53 on December 28, 2009
Wow! I cooked this--my first rib roast--a couple of Christmases ago and people still talk about it. Really, really outstanding. With a 16 pound roast, you'll have plenty of leftovers. For a real treat, trim some of the leftovers into individual ribs and grill briefly until heated through--to die for!
Posted by: derogers31 on December 27, 2009
I've made this twice now, and it comes out perfect every time! My family loved it as well. I only had a 5lb rib roast (8 people) with leftover. The herb crust is just wonderful!
Posted by: cruise87 on December 26, 2009
- From The Big, Easy Christmas
- Published December 2007
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