Lite Crusted Beef Rib Roast
This delicious casserole comes with fantastic horseradish-herb butter; you can make the buttery sauce ahead of time and refrigerate it overnight. Serve the casserole with Cabernet Sauvignon.
At a glance
1 cup unsalted butter, softened
1 head garlic, cloves coarsely chopped
1 cup prepared horseradish
1/4 cup fresh thyme, plus
2 tbsp. chopped fresh thyme
3 tbsp. chopped fresh rosemary
3 tbsp. chopped fresh sage
16 lb. beef rib roast
Salt and freshly ground black pepper
Preheat the oven to 325 degrees 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 degrees 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. Let the butter soften before using.
Ready in 4¾ hours
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