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Horseradish-Crusted Rib Roast

Roasted 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.

  • Duration
  • Cook Time
  • Prep Time
  • 8 - 10Servings


  • 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


1. Preheat the oven to 375°F. Set a rack in a large, deep roasting pan and place the beef roast on the rack.

2. 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.

3. 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.