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Publix Simple Meals

Horseradish-Crusted Rib Roast and Rustic Grape Tarts

Makes 8 Servings
Total Time:
about 4 hours
Active Time:
45 minutes

Cooking Sequence

-- Prepare and bake tarts; while tarts bake, prepare roast for baking - 45 minutes

-- Begin first bake time on roast

-- Prepare horseradish mixture and coat roast, complete roast and serve - up to 3 hours

Horseradish-Crusted Rib Roast


4 carrots

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


1. 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.

2. Chop rosemary (leaves only) very finely; combine with horseradish sauce, Worcestershire sauce, and pepper.

3. 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.

Rustic Grape Tarts


3 cups seedless grapes (red, white, or mixed)

cooking spray

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


1. Preheat oven to 400°F. Pat grapes dry and cut each in half; place in medium bowl.

2. 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.

3. 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.

4. 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.

Aprons Advice

-- 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.

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Horseradish-Crusted Rib Roast

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

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%

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