Recipes on a Budget

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Horseradish-Crusted Rib Roast

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4 ea carrots
1 bag (24-oz) baby potatoes
8 ea celery ribs
1 Tbsp fresh rosemary leaves, very finely chopped
2 Tbsp olive oil
1 ea (4-5 lb) Standing Rib Roast
1 tsp Kosher salt
3/4 cup horseradish sauce
1-1/2 tsp Worcestershire sauce
1/4 tsp coarsely ground pepper


Preheat oven to 475 degrees Fahrenheit.  Cut carrots, onions, potatoes, and celery into 1-inch pieces.  Chop rosemary (leaves only), set aside.  Combine vegetables and olive oil until evenly coated; transfer to medium-size roasting pan.  Season roast on all sides with salt.  Place roast on rack arranged over vegetables (wash hands).  Place roast in oven and immediately reduce heat to 325 degrees Fahrenheit.  Bake 1 hour.

Combine rosemary, horseradish sauce, Worcestershire, and pepper.  Remove roast from oven.  Coat roast with horseradish mixture.  Bake 1 to 1-1/2 more hours or until 145 degrees Fahrenheit (medium-rare) up to 170 degrees Fahrenheit (well-done).  Use a meat thermometer to accurately ensure doneness.

Transfer roast to cutting board, transfer vegetables to serving dish.  Let roast stand 10-15 minutes before slicing.  Serve.


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05/14/2011 - Posted by | Beef

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