Beef Rib Roast with Horseradish Cream Sauce

From Recidemia
Jump to: navigation, search

Description[edit]

A slow-roasting method that makes for a tender, melt-in-your-mouth delicious roast. Serve with a horseradish cream or pan gravy.

Ingredients[edit]

Horseradish Cream Sauce[edit]

Procedures[edit]

  1. Lower oven rack to bottom third of the oven.
  2. Preheat oven to 450°F.
  3. Trim roast, and place it rib-side down in roasting pan and roast 10 minutes.
  4. Reduce oven temperature to 250°F and roast until meat thermometer inserted in thickest part of roast reads 115°F – 125°F (rare), 125°F – 130°F (medium rare), or 135°F – 145°F (medium), about 15 – 30 minutes per pound.
  5. Place cooked roast on platter and let rest for up to 30 minutes before carving.

Horseradish Cream Sauce[edit]

  1. Beat the heavy cream until stiff.
  2. Slowly add the remaining ingredients and continue to beat together.
  3. Taste and adjust seasoning if needed.

Nutritional information[edit]

Per serving (6 oz / 169 g-wt.):

  • 490 calories (320 from fat) | 35g total fat, 16g saturated fat | 39g protein | 1g total carbohydrate (0g dietary fiber, 0g sugar) | 140mg cholesterol | 160mg sodium

References[edit]