HORSERADISH-CRUSTED RIB ROAST

Horseradish-Crusted Rib Roast image

Provided by @MakeItYours

Number Of Ingredients 11

4 carrots
2 medium onions
1 (24-oz) bag baby potatoes
8 celery ribs
2 tablespoons olive oil
1 standing rib roast (4-5 lb)
1 teaspoon kosher salt
1 tablespoon fresh rosemary leaves, finely chopped
3/4 cup horseradish sauce
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon pepper

Steps:

Preheat oven to 475°F. Peel carrots and onions;cut both into 1-inch pieces. Cut potatoes and celery into 1-inch pieces. Combine all vegetables and olive oil in large bowl, stirring until evenly coated; transfer to medium-size roasting pan. Season roast on all sides with salt. Place roast on rack arranged over vegetables (wash hands). Place roast in oven and immediately reduce heat to 325°F. Bake 1 hour.
Chop rosemary (leaves only) very finely; combine with horseradish sauce, Worcestershire sauce, and pepper.
Remove roast from oven; coat with horseradish mixture. Bake 1 1/2 to 2 more hours or until roast is 145°F (medium-rare) up to 170°F (well-done). Use a meat thermometer to accurately ensure doneness. Transfer roast to cutting board; let stand 10-15 minutes before slicing. Transfer vegetables to serving dish; slice roast and serve.