1 (4-rib) beef rib roast, chine bone removed, about 7-1/2 pounds
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/2 cup dairy sour cream
2 tablespoons grated fresh horseradish root or prepared horseradish
2 teaspoons chopped shallots
1 teaspoon white balsamic or white-wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/2 cup dairy sour cream
2 tablespoons grated fresh horseradish root or prepared horseradish
2 teaspoons chopped shallots
1 teaspoon white balsamic or white-wine vinegar
method
1. Arrange oven rack in lower third of oven. Heat oven to 325°F (170°C) gas mark 3.
2. Trim beef rib roast of excess fat, leaving a thin layer.
3. Rub the roast with salt, pepper and thyme.
4. Arrange roast, rib bones down, in large shallow roasting pan. (Do not add water or cover pan.) Insert an ovenproof-dial meat thermometer so tip is centered in thickest part of rib roast, not resting in fat or touching the bone. (This thermometer will remain in the roast during the entire roasting time.)
3. Roast about 2 hours 15 minutes or until the meat thermometer registers 140 degree F. (If youýre using an instant-read thermometer, insert the metal shaft into the thickest part of the roast, at least 2 inches into the meat. Let stand 20 seconds.)
4. Transfer roast to a carving board and tent loosely with foil. Let stand 15 minutes. (Temperature will continue to rise 5 to 10 degrees to reach 145 degrees F.)
5. Meanwhile, for the Horseradish Cream, combine sour cream, horseradish, shallots and vinegar in small bowl. Refrigerate until ready to serve.
6. To carve, stand the roast on its larger side. You may need to trim that end to ensure that the roast lies flat on the cutting board. To carve the first slice, insert a meat fork below the top rib, and make a horizontal cut to the rib bone, along the "face" of the roast. Then cut along the rib bone with the tip of the knife to release the slice from the bone. Slide the knife back under the slice, steady it with the fork, and lift it onto a platter. Repeat this process with each slice, and serve with Horseradish Cream. .
2. Trim beef rib roast of excess fat, leaving a thin layer.
3. Rub the roast with salt, pepper and thyme.
4. Arrange roast, rib bones down, in large shallow roasting pan. (Do not add water or cover pan.) Insert an ovenproof-dial meat thermometer so tip is centered in thickest part of rib roast, not resting in fat or touching the bone. (This thermometer will remain in the roast during the entire roasting time.)
3. Roast about 2 hours 15 minutes or until the meat thermometer registers 140 degree F. (If youýre using an instant-read thermometer, insert the metal shaft into the thickest part of the roast, at least 2 inches into the meat. Let stand 20 seconds.)
4. Transfer roast to a carving board and tent loosely with foil. Let stand 15 minutes. (Temperature will continue to rise 5 to 10 degrees to reach 145 degrees F.)
5. Meanwhile, for the Horseradish Cream, combine sour cream, horseradish, shallots and vinegar in small bowl. Refrigerate until ready to serve.
6. To carve, stand the roast on its larger side. You may need to trim that end to ensure that the roast lies flat on the cutting board. To carve the first slice, insert a meat fork below the top rib, and make a horizontal cut to the rib bone, along the "face" of the roast. Then cut along the rib bone with the tip of the knife to release the slice from the bone. Slide the knife back under the slice, steady it with the fork, and lift it onto a platter. Repeat this process with each slice, and serve with Horseradish Cream. .
serving amount
serves 10
rate this recipe
9.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
