Herb crusted standing rib roast

Herb crusted standing rib roast
Herb crusted standing rib roast

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    sticks unsalted butter, softened

  • 1

    head of garlic, cloves coarsely chopped

  • 1

    cup prepared horseradish

  • 1/4

    cup plus 2 tablespoons chopped thyme

  • 3

    tablespoons chopped rosemary

  • 3

    tablespoons chopped sage

  • One

    16-pound rib roast of beef

  • Salt and freshly ground pepper

Directions

Preheat the oven to 325°. In a food processor, combine the butter with the garlic, horseradish, thyme, rosemary and sage and process to a paste. Stand the roast in a very large roasting pan. Season generously all over with salt and pepper and set it fatty side up. Spread the horseradish-herb butter all over the top. Bake for about 3 1/2 hours, until an instant-read thermometer inserted in the center registers 125° for medium rare. Transfer the roast to a carving board to rest for at least 20 minutes or for up to 1 hour before serving. MAKE AHEAD The horseradish-herb butter can be refrigerated overnight. Let the butter soften before using. NOTES If making Pat's Popovers, reserve 3 tablespoons of the beef fat from the roasting pan.

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