Horseradish Crusted Rib Roast Recipes

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PRIME RIB WITH ROASTED GARLIC AND HORSERADISH CRUST

Categories     Food Processor     Beef     Garlic     Roast     Passover     Horseradish     Kosher     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 6



Prime Rib with Roasted Garlic and Horseradish Crust image

Steps:

  • Preheat oven to 350°F. Toss garlic cloves and olive oil in small baking dish; cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into processor. Cool 15 minutes. Peel garlic; place in processor. Add prepared horseradish and coarse salt. Puree until almost smooth.
  • Place rack on large rimmed baking sheet. Sprinkle beef with salt and pepper. Spread thin layer of garlic mixture on underside of beef. Place beef, garlic mixture side down, onto rack. Spread beef with remaining garlic mixture. Cover and refrigerate at least 3 hours or up to 1 day.
  • Position rack in bottom third of oven; preheat to 350°F. Uncover beef. Roast until thermometer inserted into top center registers 125°F for rare, about 1 hour 45 minutes. Transfer beef to platter; let stand 30 minutes. Scrape pan juices into small saucepan.
  • Slice beef crosswise. Rewarm juices; drizzle over beef. Serve withbeet relish .

30 large garlic cloves, unpeeled
1/4 cup olive oil
1/3 cup prepared white cream-style horseradish
1/2 teaspoon coarse salt
1 6-pound well-trimmed boneless beef rib roast
Beet, Red Onion and Horseradish Relish

ROAST PRIME RIB OF BEEF WITH HORSERADISH CRUST

Recipe from Food Network Tyler Florence. I have tried - I will be making for Christmas day dinner this year.

Provided by BethR

Categories     Meat

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 11



Roast Prime Rib of Beef With Horseradish Crust image

Steps:

  • Preheat the oven to 350 degrees F.
  • Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.).
  • In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste.
  • Massage the paste generously over the entire roast.
  • Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours.
  • Remove the beef to a carving board and let it rest for 20 minutes before carving.
  • Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
  • Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan.
  • Reduce the wine by half.
  • Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.

Nutrition Facts : Calories 2016.5, Fat 171.2, SaturatedFat 66, Cholesterol 385.6, Sodium 10028, Carbohydrate 5.6, Fiber 1.4, Sugar 0.2, Protein 104.2

1 (6 lb) bone in prime rib roast, about 6 lbs
5 garlic cloves, smashed
1/4 cup fresh horseradish, grated
2 sprigs rosemary
4 sprigs thyme
1/2 cup kosher salt
1/4 cup black pepper, fresh ground
1/2 cup extra virgin olive oil
1/2 cup dry white wine
1 tablespoon all-purpose flour
2 cups beef broth

ROAST PRIME RIB OF BEEF WITH HORSERADISH CRUST AND WILD MUSHROOMS

Categories     Beef     Mushroom     Side     Roast     Vegetarian     Low Sodium     Horseradish

Yield serves 6 to 8

Number Of Ingredients 24



Roast Prime Rib of Beef with Horseradish Crust and Wild Mushrooms image

Steps:

  • Preheat the oven to 350°F. Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Scatter the vegetables around the meat and drizzle them with a 2-count of oil. Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125°F. for medium-rare. Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. You will use the tasty beef juices for the mushrooms.
  • Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and sauté for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.

Prime Rib
1 3-rib prime rib beef roast, about 6 pounds
5 garlic cloves, smashed
1/4 cup grated fresh or prepared horseradish
Needles from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup sea salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
4 carrots, cut in chunks
4 parsnips
4 red onions, halved
2 heads of garlic, halved
Wild Mushrooms
1 tablespoon unsalted butter
Extra-virgin olive oil
2 shallots, minced
2 pounds assorted mushrooms, such as crimini, oyster, shiitake, chanterelle, or white, trimmed and sliced
Leaves from 2 fresh thyme sprigs
Sea salt and freshly ground black pepper
1/2 cup Cabernet Sauvignon
1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth
1/4 cup heavy cream
1 tablespoon minced fresh chives

HORSERADISH-AND-HERB-CRUSTED BEEF RIB ROAST

The inspiration for this delicious roast comes from chef John Besh's father-in-law, Pat Berrigan, who serves it every Christmas with horseradish sauce on the side. Besh opts to smear the roast with a horseradish, garlic & herb butter, which bakes to form an irresistible crust. However, this meal need not be only for Christmas! Recipe by chef John Besh from The Big, Easy Christmas in F&W Magazine, December 2007 edition.

Provided by Manami

Categories     Roast Beef

Time 4h35m

Yield 12 serving(s)

Number Of Ingredients 9



Horseradish-And-Herb-Crusted Beef Rib Roast image

Steps:

  • Preheat the oven to 325°F
  • In a food processor, combine the butter with the garlic, horseradish, thyme, rosemary and sage and process to a paste.
  • 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°F 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.
  • MAKE AHEAD The horseradish-herb butter can be refrigerated overnight.
  • Let the butter soften before using.
  • Serve with popovers from recipe #60384 and make with 3 tablespoons of the fat from the roast, french string beans, a nice bread and a sustantial Cabernet Sauvignon; Cabernet's firm tannins help cut the richness of the red meat.

Nutrition Facts : Calories 2049.1, Fat 178.8, SaturatedFat 77.1, Cholesterol 470.1, Sodium 392.6, Carbohydrate 4.6, Fiber 1.2, Sugar 1.7, Protein 99.8

1 cup unsalted butter, softened
1 head garlic, cloves coarsely chopped
1 cup prepared horseradish
1/4 cup fresh thyme, plus
2 tablespoons chopped fresh thyme
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh sage
16 lbs beef rib roast
salt & freshly ground black pepper

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