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Horseradish and Herb–Crusted Standing Rib Roast
Recipes
Horseradish and Herb–Crusted Standing Rib Roast
8 servings
2 hours, 40 minutes total (Active 25 minutes)

Ingredients

  • 3 tablespoons fresh Italian parsley
  • 3 tablespoons fresh rosemary
  • 1 large shallot
  • 1 tablespoon fresh thyme leaves
  • 1 ½ cups prepared horseradish
  • 4 cloves garlic
  • 1 teaspoon pepper
  • 4 tablespoons kosher salt, divided
  • 1 standing rib roast (4–5 lb)

Steps

    1. Preheat oven to 475°F. Chop parsley, rosemary, and shallot coarsely. Combine in bowl of food processor: parsley, rosemary, shallots, thyme, horseradish, garlic, pepper, and 2 tablespoons salt; pulse until combined.
    2. Coat bottom and sides of roast with remaining 2 tablespoons salt; place roast fat-side up in roasting pan. Rub top of roast with all of herb mixture (wash hands).
    3. Roast 25–30 minutes until browned. Reduce oven to 300°F; bake 1 ½–2 hours until roast is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer roast to cutting board and let stand 20–25 minutes before slicing; temperature will rise 5–10°F during this time. Slice and serve.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking beef, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 660, Total Fat 51g, Sat Fat 21g, Trans Fat 0g, Chol 145mg, Sodium 3180mg, Total Carb 7g, Fiber 2g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 40g, Vitamin D 0%, Calc 4%, Iron 30%, Potassium 15%