HORSERADISH-AND-HERB-CRUSTED BEEF RIB ROAST

Horseradish-And-Herb-Crusted Beef Rib Roast image

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

Time 4h35m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

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

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