Seder Menu: Rolled Rib Roast with Garlic Horseradish Crust
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.
Servings: 12 to 16
Ingredients:
| Nutritional Info | |
| Per each of 16 servings: about | - |
| cal | 260 |
| pro | 20 g |
| total fat | 18 g |
| sat. fat | 7 g |
| carb | 2 g |
| fibre | trace |
| chol | 54 mg |
| sodium | 246 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 15% |
| vit C | 2% |
| folate | 5% |
-
1 boneless prime rib premium oven roast (about 5 lb/2.2 kg)
2 tbsp (25 mL) dry mustard
10 cloves garlic, minced
1/3 cup (75 mL) horseradish
3 tbsp (50 mL) vegetable oil
2 tsp (10 mL) dried thyme
1 tsp (5 mL) each salt and pepper
Red wine gravy:
1 small onion, chopped
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) pepper
1 cup (250 mL) beef stock
1/2 cup (125 mL) red wine or beef stock
1 tsp (5 mL) potato 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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »