Seder Menu: Rolled Rib Roast with Garlic Horseradish Crust

By The Canadian Living Test Kitchen

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Seder Menu: Rolled Rib Roast with Garlic Horseradish Crust

This recipe makes 16 servings

Nutritional Info
Per each of 16 servings: about	-
cal	260260 cal
pro	20 g20g pro
total fat	18 g18g total fat
sat. fat	7 g7g sat. fat
carb	2 g2g carb
fibre	00 fibre
chol	54 mg54mg chol
sodium	246 mg246mg sodium
% RDI:	-
calcium	22 calcium
iron	1515 iron
vit C	22 vit C
folate	55 folate

More great recipes from this menu:

This piquant coating penetrates the beef, adding incredible flavour. You can use prepared horseradish or purchase a small piece of fresh horseradish root from the market. Start the Roasted Vegetables with the beef; then, when the roast is out of the oven resting, raise the temperature to crisp them.

Ingredients

5 5lb lbboneless prime rib premium oven roast
2 tbsp dry mustard 2 2tbsp tbspdry mustard
10 cloves garlic , minced10 10cloves garlic, minced
1/3 cup horseradish 1/3 1/3cup cuphorseradish
3 tbsp vegetable oil 3 3tbsp tbspvegetable oil
2 tsp dried thyme 2 2tsp tspdried thyme
1 tsp each salt and pepper 1 1tsp tspeach salt and pepper
Red Wine Gravy:
1 small onion , chopped1 1small onion, chopped
1 tsp dried thyme 1 1tsp tspdried thyme
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 cup beef stock 1 1cup cupbeef stock
1/2 cup red wine 1/2 1/2cup cupred wine or beef stock
1 tsp potato starch 1 1tsp tsppotato starch

Preparation

Place roast, fat side up, on greased rack in roasting pan. In bowl, mix dry mustard with 1 tbsp (15 mL) water. Stir in garlic, horseradish, oil, thyme, salt and pepper; spread over top and sides of roast. (Make-ahead: Cover and refrigerate for up to 1 day.)

Roast in 325°F (160°C) oven until meat thermometer inserted in centre registers 140°F (60°C) for rare, about 1 hour and 40 minutes; 150°F (65°C) for medium-rare, about 2 hours. Transfer roast to carving board and tent with foil; let stand for up to 30 minutes before slicing.

Red Wine Gravy: Meanwhile, skim fat from pan juices. Add onion, thyme and pepper to pan; cook over medium heat, stirring occasionally, until onion is softened, about 5 minutes.

Add 3/4 cup (175 mL) of the beef stock and wine, scraping up brown bits from bottom of pan; reduce heat and simmer for 2 minutes. In bowl, whisk potato starch with remaining stock; whisk into pan. Cook, stirring, until thickened. Strain; serve with beef.

Source : Canadian Living Magazine: April 2003