Horseradish-Crusted Rib Roast

Recipe Ingredients

2 tablespoons	30ml	Oil
2 lbs	908g / 32oz	Rib roast - (4-rib section)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Whole-grain mustard
1 cup	237ml	Finely-grated fresh horseradish root
1 cup	237ml	Reduced beef stock (jus)
2 tablespoons	30ml	Chopped parsley - for garnish

Recipe Instructions

Preheat oven to 400 degrees.

In a large skillet heat oil until very hot. Generously season rib roast and sear on all sides. Remove to a cutting board and allow to cool slightly. Brush roast with mustard (mustard will make horseradish adhere). Carefully pack horseradish all over top part of roast to form a crust. Place roast on a rack in a roasting pan and roast 25 minutes, or until internal temperature registers 150 degrees on an instant-reading thermometer. Remove roast to cutting board, cover loosely with foil and let rest at least 15 minutes.

To serve, pour any juices that have accumulated on board into a small saucepan with beef stock and reheat. Carve roast into 4 ribs and spoon sauce over. Garnish with parsley.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2136 broadcast 04-08-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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