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Horseradish-and-Herb-Crusted Beef Rib Roast

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(416 people have added this recipe to their favorites.)

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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(416 people have added this recipe to their favorites.)
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Horseradish-and-Herb-Crusted Beef Rib Roast

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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

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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

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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

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