Horseradish-Crusted Rib Roast

By samara72

Ingredients

• 4 carrots (rinsed)
• 2 medium onions (rinsed)
• 1 (24-oz) bag baby potatoes (rinsed)
• 8 celery ribs (rinsed)
• 2 tablespoons olive oil
• 1 standing rib roast (4-5 lb)
• 1 teaspoon kosher salt
• 3 sprigs fresh rosemary (rinsed)
• 3/4 cup horseradish sauce
• 1 1/2 teaspoons Worcestershire sauce
• 1/4 teaspoon pepper

Details

Servings 8

Preparation

Step 1

Preheat oven to 475°F. Peel carrots, remove ends and skin from onion; cut both into 1-inch pieces. Cut potatoes and celery into 1-inch pieces. Combine all vegetables and olive oil in large bowl, stirring until evenly coated; transfer to medium-size roasting pan. Season roast on all sides with salt. Place roast on rack arranged over vegetables (wash hands). Place roast in oven and immediately reduce heat to 325°F. Bake 1 hour.
Meanwhile, remove rosemary leaves from stems and chop leaves very finely; combine in small bowl with horseradish sauce, Worcestershire sauce, and pepper; set aside.
Remove roast from oven. Coat roast with horseradish mixture. Bake 1 1/2 to 2 more hours or until internal temperature reaches 145°F (medium-rare) up to 170°F (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; slice and serve.