Rib Roast of Beef with Horseradish
Yield
10 servingsPrep
20 minCook
1 hrsReady
2 hrsTrans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 1 ½ | cups |
heavy whipping cream
|
|
| ¼ | cup |
horseradish
|
*
|
| ½ | teaspoon |
sugar
|
|
| 1 | cup |
walnuts
toasted, chopped |
|
| 1 ½ | teaspoons |
lemon juice
|
|
| Beef | |||
| 8 | pounds |
beef rib roast
|
* |
| 3 | tablespoons |
english mustard
hot |
* |
| 1 | x |
kale
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 355 | ml |
heavy whipping cream
|
|
| 59 | ml |
horseradish
|
*
|
| 2.5 | ml |
sugar
|
|
| 237 | ml |
walnuts
toasted, chopped |
|
| 7.5 | ml |
lemon juice
|
|
| Beef | |||
| 3.6 | kg |
beef rib roast
|
* |
| 45 | ml |
english mustard
hot |
* |
| 1 | x |
kale
optional |
*
|
Directions
FOR SAUCE: Beat cream, horseradish, lemon juice and sugar in bowl to medium peaks.
Season with salt and pepper.
Continue beating until firm peaks form. Fold in walnuts.
Cover and chill.
FOR BEEF: Preheat ovento 425 degrees F.
Place beef in roasting pan. Spread 3 tablespoons mustard over.
Roast 45 minutes. Cover loosely with foil; continue roasting until it reaches 125 degrees F.
Remove from oven.
Loosely tent foil over roast. Let stand 30 minutes.
Transfer roast to platter. Garnish with kale if desired.
Serve, passing horseradish sauce and additional mustard.
