Horseradish-Crusted Rib Roast
- 2 tablespoons oil
- 2 pound rib roast, 4-rib section
- Salt and pepper
- 2 tablespoons whole-grain mustard
- 1 cup finely-grated fresh horseradish root
- 1 cup reduced beef stock (just)
- 2 tablespoons chopped parsley, for garnish
- Preheat oven to 400 degrees F. In a large skillet heat oil until very hot.
- Generously season rib roast and sear on all sides.
- Remove to a cutting board and allow to cool slightly.
- Brush roast with mustard (mustard will make horseradish adhere).
- Carefully pack horseradish all over top part of roast to form a crust.
- Place roast on a rack in a roasting pan and roast 25 minutes, or until internal temperature registers 150 degrees F on an instant-reading thermometer.
- Remove roast to cutting board, cover loosely with foil and let rest at least 15 minutes.
- To serve, pour any juices that have accumulated on board into a small saucepan with beef stock and reheat.
- Carve roast into 4 ribs and spoon sauce over.
- Garnish with parsley.
oil, section, salt, wholegrain mustard, horseradish root, beef, parsley
Taken from www.foodnetwork.com/recipes/emeril-lagasse/horseradish-crusted-rib-roast-recipe.html (may not work)