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

1. Preheat oven to 400 degrees F. In a large skillet heat oil until very hot.
2. Generously season rib roast and sear on all sides.
3. Remove to a cutting board and allow to cool slightly.
4. Brush roast with mustard (mustard will make horseradish adhere).
5. Carefully pack horseradish all over top part of roast to form a crust.
6. 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.
7. Remove roast to cutting board, cover loosely with foil and let rest at least 15 minutes.
8. To serve, pour any juices that have accumulated on board into a small saucepan with beef stock and reheat.
9. Carve roast into 4 ribs and spoon sauce over.
10. 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)