Monday, December 21, 2009

Horseradish-and-Herb-Crusted Beef Rib Roast

This rib roast is the perfect wow-factor for the holidays and big enough to feed a small army. Food and Wine Magazine suggests serving it with popovers and I second that idea!

Horseradish-and-Herb-Crusted Beef Rib Roast
  1. 2 sticks unsalted butter, softened
  2. 1 head of garlic, cloves coarsely chopped
  3. 1 cup prepared horseradish
  4. 1/4 cup plus 2 tablespoons chopped thyme
  5. 3 tablespoons chopped rosemary
  6. 3 tablespoons chopped sage
  7. One 16-pound rib roast of beef
  8. Salt and freshly ground pepper
  1. Preheat the oven to 325°. In a food processor, combine the butter with the garlic, horseradish, thyme, rosemary and sage and process to a paste.
  2. Stand the roast in a very large roasting pan. Season generously all over with salt and pepper and set it fatty side up. Spread the horseradish-herb butter all over the top. Bake for about 3 1/2 hours, until an instant-read thermometer inserted in the center registers 125° for medium rare. Transfer the roast to a carving board to rest for at least 20 minutes or for up to 1 hour before serving.
    The horseradish-herb butter can be refrigerated overnight. Let the butter soften before using.


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