Recipe

Rolled Beef Rib Roast With Horseradish Cream Recipe

	Chefmeow / All my dishes 1 year, 5 months ago OMG. You will think you have died and gone to heaven with this mouth-watering beef. It is awesome and the horseradish cream is fantastic. Enjoy Prep:10m Cook:60m Servings:16	Chefmeow
	main beef rib roast cream sour cream lemon peppery horseradish garlic carrots celery leek thyme

Does this look good? Yeah! / Nope

Fans

lovemybird

tittles

pokerdude

westernwis

Ingredients

8 pound boneless beef rib roast tied with string

3/4 cup heavy cream

1 cup sour cream

Juice of 1 lemon

1/2 teaspoon salt

2 teaspoons freshly ground black pepper

1/2 cup freshly grated or prepared horseradish

1/4 cup olive oil

1 tablespoon finely-minced garlic

2 large carrots chopped

3 celery stalks chopped

1 leek white and light green part chopped and rinsed well

5 cups beef stock

4 fresh thyme sprigs plus 1 teaspoon chopped fresh thyme

Directions

Let the beef roast stand at room temperature for about 1 hour.

In a nonreactive bowl combine heavy cream and sour cream and whisk until smooth.

Add the lemon juice, salt, pepper and horseradish and whisk until blended.

Cover and refrigerate until ready to serve.

Position a rack in the lower third of an oven and preheat to 350.

In a small sauté pan over medium heat warm 2 tablespoons of the olive oil.

Add the garlic and fry stirring constantly for 2 minutes.

Remove the pan from the heat and immediately skim the garlic from the oil reserving the garlic.

Season beef generously with salt and pepper and rub the fried garlic over the roast.

Set the beef on a rack in a roasting pan and roast for 3 hours.

Transfer roast to a carving board then cover loosely with aluminum foil.

Let rest 20 minutes before carving.

In a saucepan over medium high heat warm the remaining 2 tablespoons oil.

Add the carrots, celery and leek and sauté for 8 minutes.

Add 4 cups of the stock and thyme sprigs and bring to a simmer and reduce the heat to low. Simmer for 1 hour.

After removing the roast from the pan set the pan over medium heat and pour in remaining stock.

Whisk to scrape up the browned bits from the pan bottom.

Pour pan juices into the simmering stock then add the chopped thyme and simmer 10 minutes. Strain the sauce through a fine mesh sieve set over a bowl.

Skim off fat and taste and adjust the seasonings with salt and pepper.

Transfer sauce to a sauceboat or pitcher.

Carve beef into 1/2-inch thick slices and arrange on a warmed platter.

Pass the sauce and the horseradish cream.

Recent Gawkers

wildturk

kelawren

meganann

lovemybi

pokerdud

tittles

rzeszowi

Not quite what you're looking for? See more Main Dish / Beef

Or see more just like this

Comments

birdy 1 year, 4 months ago said:
I remember when my husband made his first multi-million dollar deal for the company he worked for and the little "plain-jane" wife of this millionaire made a dish like this.

I've never had it since but I remember this lady and her humble recipe.

Thanks for sharing...This sounds just like it.

Birdy...

Add a Comment