Horseradish Crusted Rib Roast
- 4 carrots
- 2 medium onions
- 1 (24 oz.) bag baby potatoes
- 8 celery ribs
- 2 tablespoons olive oil
- 4-5 lb. Standing Rib Roast
- 1 tablespoon kosher salt
- 1 1/2 tablespoons fresh rosemary leaves, very finely chopped
- 3/4 cup horseradish sauce
- 1 1/2 teaspoons Worcestershire sauce
- 1/4 teaspoon pepper
Preparation time 20mins
Cooking time 200mins
Preheat oven to 475 degrees. Peel carrots and onions and cut into 1" pieces. Cut potatoes and celery into 1" pieces.
Combine in medium-size roasting pan - all vegetables and olive oil, stirring until evenly coated. Season roast on all sides with salt (wash hands). Place roast on rack arranged over vegetables. Place roast in oven and immediately REDUCE heat to 325 degrees. Bake one hour.
Chop rosemary and combine with remaining ingredients; set aside.
Remove roast from oven; coat with horseradish mixture. Bake 1 1/2 - 2 more hours or until roast is 145 degrees (medium-rare) up to 170 degrees (well done). Use a meat thermometer to accurately ensure doneness. Transfer roast to cutting board; transfer vegetables to serving dish. Let roast stand 10 - 15 minutes before slicing. Serve.