Mustard-coated rib roast with horseradish sauce

8 Servings

Ingredients

Quantity Ingredient
1 4-6 lb. Beef Rib Roast (bone-in), fat cover trimmed to 1/8-inch thick
1½ tablespoon Paprika
1 tablespoon Crushed black peppercorns
1 tablespoon Coase salt
1 tablespoon Dried oregano, crumbled
1 tablespoon Dried thyme, crumbled
2 teaspoons Celery seeds
1 teaspoon Cayenne pepper
2 tablespoons Dijon mustard
2 tablespoons Grated onion
2 Garlic cloves; pressed
½ cup Grated radishes
3 tablespoons Prepared horseradish
2 tablespoons Dijon mustard
1 teaspoon Sugar
½ cup Chilled whipping cream whipped to stiff peaks
Salt and pepper

Directions

HORSERADISH SAUCE

Mix first 7 dry ingredients in a small bowl. Mix mustard, onion, and garlic in another small bowl. Rub mustard mixture over meat. Sprinkle the spice mixture over roast surface. Cover and refrigerate for 2 hours before cooking. Or, if time allows, for a "cured" flavor, let seasoned roast stand in refrigerator overnight before cooking. Place roast, fat side up, on a rack in a shallow roasting pan in a 325 degree F oven for 2¼ hours or 26-30 min./lb. Remove from oven when meat thermometer inserted in center, not touching bone or fat, registers 135 degrees F for med-rare or 150 degrees F for medium doneness. Let roast stand tented with foil for 15 min. before carving.

Serve with Horseradish Sauce (recipe below). Serves 8 to 12.

Horseradish Sauce: Mix grated radishes, horseradish, mustard and sugar in a small bowl. Just before serving, pour radish mixture over whipped cream and fold together gently.

Serve with sliced beef roast. Makes 2 cups.

* COOKFDN brings you this recipe with permission from: * Texas Beef Council --

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