Lite Crusted Beef Rib Roast
This delicious casserole comes with fantastic horseradish-herb butter; you can make the buttery sauce ahead of time and refrigerate it overnight. Serve the casserole with Cabernet Sauvignon.
Ingredients
- 1 cup(s) unsalted butter, softened
- 7 garlic, cloves coarsely chopped (1 head)
- 16 tablespoon(s) prepared horseradish
- 6 tablespoon(s) fresh thyme
- 1 1/2 ounce(s) fresh rosemary
- 3 tablespoon(s) chopped fresh sage
- 16 ounce(s) beef rib roast
- 1 dash(es) salt
- 1 dash(es) freshly ground black pepper
Instructions
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Preheat the oven to 325 degrees In a food processor, combine the butter with the garlic, horseradish, thyme, rosemary and sage and process to a paste.
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Stand the roast in a very large roasting pan.
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Season generously all over with salt and pepper and set it fatty side up.
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Spread the horseradish-herb butter all over the top.
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Bake for about 3 1/2 hours, until an instant-read thermometer inserted in the center registers 125 degrees for medium rare.
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Transfer the roast to a carving board to rest for at least 20 minutes or for up to 1 hour before serving.
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Let the butter soften before using.
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Ready in 4 hours.
Nutrition
Calories: 3166.16kcalCarbohydrates: 82.76gProtein: 75.69gFat: 290.96gSaturated Fat: 157.51gCholesterol: 760.05mgSodium: 2532.18mgFiber: 20.69gSugar: 29.66g
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