• 4servings
  • 160minutes

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Nutrition Info . . .

MineralsNatrium, Calcium

Ingredients Jump to Instructions ↓

  1. 4-pound rib roast , with

  2. 2 ribs, preferably aged

  3. 24 days

  4. Kosher salt

  5. Horseradish Cream, recipe follows

  6. Horseradish Cream

  7. 1/4 cup freshly grated horseradish

  8. 1/4 cup creme fraiche

  9. 1/2 lemon, juiced

  10. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Let the beef sit at room temperature for about 1 hour.

  2. Preheat the oven to 400 degrees F.

  3. Set a large heavy skillet over high heat so it's smoking hot. Season the beef liberally with salt and sear on all sides. Transfer the beef to a rack set inside a roasting pan. Roast to medium rare; an instant read thermometer should read 145 degrees F when inserted into the deepest part. Let the roast rest before carving.

  4. Carve and serve with Horseradish Cream Mix the horseradish, creme fraiche, and lemon juice in a bowl. Season to taste with salt and pepper.

  5. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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