Herb Crusted Rib Roast
Stephen Satterfield – Chef
Note: Make sure Rib Roast has at least 2 hours to sit out and come up to room temperature.Preheat oven to 350.
Horseradish Paste
Generously coat the roast with salt and pepper including the bones.
Place in preheated oven and turn heat up to 500 degrees and roast meat until a thick brown crust is formed on the roast. Watch the roast carefully; the timing varies from 10 – 20 minutes.
Place the roast bone side down and cook until the internal temperature is 118 degrees for rare, 125 degrees for medium rare ….Use the meat thermometer to judge the degree of doneness that you prefer.
Let the meat rest in foil for a full 20 minutes before serving.
Au Jus sauce
Add 1 cup of red wine to 1 cup of beef broth from the roast and whisk in 2 Tsp of flour to make a delicious gravy.
Note: Make sure Rib Roast has at least 2 hours to sit out and come up to room temperature.Preheat oven to 350.
Horseradish Paste
- 4 TBSP unsalted butter
- ½ cup of Fleur de sel
- 2 TBSP Horseradish Mustard
- Black Pepper to taste
- 2 cloves of garlic
Generously coat the roast with salt and pepper including the bones.
Place in preheated oven and turn heat up to 500 degrees and roast meat until a thick brown crust is formed on the roast. Watch the roast carefully; the timing varies from 10 – 20 minutes.
Place the roast bone side down and cook until the internal temperature is 118 degrees for rare, 125 degrees for medium rare ….Use the meat thermometer to judge the degree of doneness that you prefer.
Let the meat rest in foil for a full 20 minutes before serving.
Au Jus sauce
Add 1 cup of red wine to 1 cup of beef broth from the roast and whisk in 2 Tsp of flour to make a delicious gravy.
