 |
Prep Time: 10 Minutes Cook Time: 90 Minutes |
Ready In: 100 Minutes Servings: 4 |
|
Ingredients:
4 -pound rib roast, with 2 ribs, preferably aged 24 days |
kosher salt |
horseradish cream, recipe follows |
horseradish cream |
1/4 cup freshly grated horseradish |
1/4 cup creme fraiche |
1/2 lemon, juiced |
salt and freshly ground black pepper |
Directions:
1. Let the beef sit at room temperature for about 1 hour.
2. Preheat the oven to 400 degrees F.
3. Set a large heavy skillet over high heat so it's smoking hot. Season the beef liberally with salt and sear on all sides. Transfer the beef to a rack set inside a roasting pan. Roast to medium rare; an instant read thermometer should read 145 degrees F when inserted into the deepest part. Let the roast rest before carving.
4. Carve and serve with Horseradish Cream.
5. Mix the horseradish, creme fraiche, and lemon juice in a bowl. Season to taste with salt and pepper.
6. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
|
|