"Those who forget the pasta are condemned to reheat it."--Unknown

Horseradish Crusted Rib Roast Recipe

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This recipe for Horseradish Crusted Rib Roast, by , is from The Master Peace Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Charity Jones
Added: Tuesday, July 22, 2008


2 tablespoons oil
2 pound rib roast, 4-rib section
Salt and pepper
2 tablespoons whole-grain mustard
1 cup finely-grated fresh horseradish root
1 cup reduced beef stock (just)
2 tablespoons chopped parsley, for garnish

Preheat oven to 400 degrees F. In a large skillet heat oil until very hot. Generously season rib roast and sear on all
sides. Remove to a cutting board and allow to cool slightly. Brush roast with mustard (mustard will make horseradish
adhere). Carefully pack horseradish all over top part of roast to form a crust. Place roast on a rack in a roasting pan
and roast 25 minutes, or until internal temperature registers 150 degrees F on an instant-reading thermometer.
Remove roast to cutting board, cover loosely with foil and let rest at least 15 minutes. To serve, pour any juices that
have accumulated on board into a small saucepan with beef stock and reheat. Carve roast into 4 ribs and spoon sauce over.
Garnish with parsley.




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