Rolled Beef Rib Roast with Horseradish Cream
From chefmeow 16 years agoIngredients
- 8 pound boneless beef rib roast tied with string shopping list
- 3/4 cup heavy cream shopping list
- 1 cup sour cream shopping list
- juice of 1 lemon shopping list
- 1/2 teaspoon salt shopping list
- 2 teaspoons freshly ground black pepper shopping list
- 1/2 cup freshly grated or prepared horseradish shopping list
- 1/4 cup olive oil shopping list
- 1 tablespoon finely-minced garlic shopping list
- 2 large carrots chopped shopping list
- 3 celery stalks chopped shopping list
- 1 leek white and light green part chopped and rinsed well shopping list
- 5 cups beef stock shopping list
- 4 fresh thyme sprigs plus 1 teaspoon chopped fresh thyme shopping list
How to make it
- 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.
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