Name: Horseradish-Crusted Rib Roast
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Ingredients: 8 pound Grow & Behold five-bone in beef rib roast; ¾ cup prepared horseradish; 3 tablespoons finely chopped parsley; 3 tablespoons Dijon mustard; 1 tablespoon coarsely ground black pepper; 1 tablespoon brown sugar; 1 tablespoon red wine vinegar

Horseradish-Crusted Rib Roast

This roast–deliciously crusted with horseradish, Dijon mustard, and spices–is perfect hot out of the oven, but it’s also amazing cold on a sandwich.

Horseradish-Crusted Rib Roast

Prep Time 25

Cook Time 2

Total Time 2 25

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Servings

Ingredients

8 pound Grow & Behold five-bone in beef rib roast
¾ cup prepared horseradish
3 tablespoons finely chopped parsley
3 tablespoons Dijon mustard
1 tablespoon coarsely ground black pepper
1 tablespoon brown sugar
1 tablespoon red wine vinegar

Instructions

Preheat the oven to 375°F. Set a rack in a large, deep roasting pan and place the beef roast on the rack.
In a small bowl, blend the horseradish with the Dijon mustard, chopped parsley, ground pepper, sugar and vinegar to form a paste. Slather the paste all over the top and sides of the meat. Roast in the lower third of the oven for about 2 hours, until an instant-read thermometer inserted in the center of the roast registers 125°F. Transfer the roast to a cutting board and let rest for at least 20 minutes.
Discard the string and thinly slice the roast beef across the grain. Transfer the meat to a platter and serve.
Recipe by Jessica and Joshua Applestone originally published in Bon Appetit, 2009.
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