Horseradish-Crusted Rib Roast
2 medium onions
1 (24-oz) bag baby potatoes
8 celery ribs
2 tablespoons olive oil
1 standing rib roast (4-5 lb)
1 teaspoon kosher salt
1 tablespoon fresh rosemary leaves, finely chopped
3/4 cup horseradish sauce
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon pepper
- Preheat oven to 475°F. Peel carrots and onions;cut both into 1-inch pieces. Cut potatoes and celery into 1-inch pieces. Combine all vegetables and olive oil in large bowl, stirring until evenly coated; transfer to medium-size roasting pan. Season roast on all sides with salt. Place roast on rack arranged over vegetables (wash hands). Place roast in oven and immediately reduce heat to 325°F. Bake 1 hour.
- Chop rosemary (leaves only) very finely; combine with horseradish sauce, Worcestershire sauce, and pepper.
- Remove roast from oven; coat with horseradish mixture. Bake 1 1/2 to 2 more hours or until roast is 145°F (medium-rare) up to 170°F (well-done). Use a meat thermometer to accurately ensure doneness. Transfer roast to cutting board; let stand 10–15 minutes before slicing. Transfer vegetables to serving dish; slice roast and serve.
CALORIES (per 1/8 recipe) 830kcal; FAT 60g; CHOL 135mg; SODIUM 480mg; CARB 29g; FIBER 4g; PROTEIN 39g; VIT A 100%; VIT C 20%; CALC 6%; IRON 30%
Rustic Grape Tarts
3 cups seedless grapes (red, white, or mixed)
2 prepared pie crusts
1/3 cup brown sugar
1/4 cup all purpose flour
3 tablespoons port wine (or grape juice), divided
1/4 cup egg white substitute (or 1 egg; white only)
1 tablespoon coarse (raw) sugar, optional
- Preheat oven to 400°F. Pat grapes dry and cut each in half; place in medium bowl.
- Coat 8 cups of a muffin tin with cooking spray. Unroll crusts; cut each into quarters. Place dough into muffin cups, folding overlapping edges into the center, and gently press to mold.
- Add brown sugar, flour, and 2 tablespoons wine to grapes; toss until well blended. Transfer grapes into crusts using a slotted spoon (to drain extra liquid); bake 25 minutes.
- Whisk egg white in medium bowl with remaining 1 tablespoon wine until frothy. Remove tarts from oven and brush with egg mixture; then sprinkle with raw sugar. Bake 8–10 more minutes or until glaze is set. Cool tarts on wire cooling rack for 30 minutes; serve.
CALORIES (per 1/8 recipe) 340kcal; FAT 14g; CHOL 0mg; SODIUM 240mg; CARB 50g; FIBER 1g; PROTEIN 3g; VIT A 0%; VIT C 4%; CALC 2%; IRON 6%
- Complete your meal with fresh salad blend, dinner rolls, and whipped topping (for tarts).
- Don't forget to let the roast rest before slicing. Allowing the juices to reabsorb and redistribute into the meat is the secret to a juicy, tender, and delicious roast.
Recipe Version R-12/12-0064