Rib Roast with Horseradish Sauce
Mastering a classic Rib Roast has never been so easy. Pair it with a garlicy pepper rub and a homemade horseradish sauce for out of this world flavor.
Cook Time: 3 hrs
Servings: 10
Ingredients: 11
Ingredients
Seasoning:
Horseradish Sauce:
Preparation
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Step 1
Heat oven to 350°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
Cooking Tip: Mixed peppercorns are sold in specialty food markets and in some supermarkets. Black peppercorns may be substituted. To easily grind whole peppercorns, use a pepper mill or coffee grinder (used only for seasonings). Or, place peppercorns in a food-safe plastic bag, squeeze out the air, and seal. Use the bottom of a custard cup, a rolling pin, or the bottom of a heavy pan to crush the peppercorns.
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Step 2
Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.
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Step 3
Prepare Roasted Fennel, if desired.
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Step 4
Meanwhile, prepare Horseradish Sauce. Beat cream in medium bowl just until soft peaks form; do not overbeat. Add fennel bulb, horseradish, fennel fronds and salt; mix well. Cover and refrigerate until ready to serve.
Cooking Tip:
Whipping cream has reached soft peaks when the beater is lifted and the cream forms a peak that gently falls to one side.Two tablespoons prepared horseradish may be substituted for fresh horseradish. Omit salt in sauce.Two tablespoons chopped fresh chives may be substituted for fresh fennel bulb and fronds. -
Step 5
Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
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Step 6
Carve roast into slices; season with salt, as desired. Serve with horseradish sauce and roasted fennel, if desired.
Roasted Fennel: Trim off and discard fronds and stems from 4 large fresh fennel bulbs (about 3-1/2 pounds) to within 1 inch of bulbs. Cut each bulb lengthwise into quarters. Place on metal baking sheet. Drizzle with 2 tablespoons olive oil; toss gently to coat, keeping fennel pieces intact. Season with 1/2 teaspoon salt; arrange cut side down. About 2 hours before roast is done, place fennel in lower third of oven. Roast for 1-3/4 to 2 hours or until tender and lightly browned, turning and rearranging once.
Nutrition Information
387 Calories
8g SAT FAT
48g PROTEIN
3.2 mg IRON
8.9 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, (1/8 of recipe): 387 Calories; 171 Calories from fat; 19g Total Fat (8 g Saturated Fat; 7 g Monounsaturated Fat;) 134 mg Cholesterol; 143 mg Sodium; 3 g Total Carbohydrate; 0.5 g Dietary Fiber; 48 g Protein; 3.2 mg Iron; 13.6 mg NE Niacin; 1 mg Vitamin B6; 2.7 mcg Vitamin B12; 8.9 mg Zinc; 55 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.
The Essential Ingredients
- Ribeye Roast: Ribeye is a premium cut from under the front section of the backbone/ribs. It’s known for its rich, buttery flavor and texture and is ideal for any cooking method.
- Horseradish: This root vegetable is known for its sharp, spicy flavor – it’ll clear your sinuses! It adds a unique heat to any dish. Mixes well into sour cream and pairs perfectly with a classic prime rib.
- Mixed Peppercorns: A blend of black, white, green and sometimes pink peppercorns. Each peppercorn brings a unique flavor: strong, mild, earthy, and sweet respectively. It gives a combination of heat, aroma, and subtle sweetness.
- Whipping Cream: A creamy, rich dairy product rich often used to create a smooth texture or thicken sauces and soups. Most often used as a sweet treat on top of a dessert, whipping cream has many savory uses too.
- Fennel: An aromatic vegetable with a crisp texture and a subtle licorice taste. Used in a variety of dishes from salads and roasts to soups. You can use either the bulb or the seeds.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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